Capellini With Vegetables Recipes
CAPELLINI WITH TOMATOES AND BASIL
Steps:
- Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
- Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
- While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
- Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
CAPELLINI WITH VEGETABLES
Pasta with spring vegetables-or, for that matter, any vegetables-has always been a staple of Italian cuisine. But Sirio Maccioni, the renowned Italian restaurateur who has owned Le Cirque for decades, claims to be the one to baptize it primavera in 1974\. Along with Romeo Salta, and the Giambelli brothers, Sirio was at the lead in bringing the fine Italian dining experience to New York. Sirio runs a restaurant that is French by name but serves pasta primavera.
Yield serves 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil for pasta. Once it is boiling, slide in the capellini, and cook until al dente.
- Pour 1/4 cup of the olive oil into a large skillet over medium-high heat, then toss in the garlic cloves. Once the garlic begins to sizzle, slip in the green beans, asparagus, and salt. Pour in 1/2 cuppasta water, then cover and let steam until crisp-tender, about 4 minutes.
- Once the asparagus and green beans are crisp-tender, add the grape tomatoes, and cook until they begin to wrinkle, about 2 to 3 minutes. Pour the scallions and peas into the skillet. Drizzle with 2 tablespoons olive oil, and ladle in about 2 cups pasta water. Bring to a rapid boil, and cook until reduced by about half.
- When the capellini is al dente, transfer it to the sauce. Pour in the cream, the remaining 2 tablespoons oil, and up to 1/2 cup more pasta water if the sauce is too dense. Bring to a boil, and cook until sauce coats the pasta; toss with the shredded basil. Remove from heat, and toss with the grated cheese.
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