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 AL FORNO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h18m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
- Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
- Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.
CAPELLINI CAPRESE
Give this Capellini Caprese dish its vibrant flavor with fresh tomatoes and basil. The Italian dressing on Capellini Caprese really makes it sing.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
- Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g
QUICK AND EASY CAPELLINI FRITTERS
These fritters, made with eggs and angel hair pasta, are quick and easy to prepare. Serve with a nice salad for a well rounded and delicious meal. These also make a nice snack and go well in packed lunches. (Kids love these). This recipe was inspired by a similar one i got off of a pasta box. I tweaked the original to come up with this.
Provided by grumblebee
Categories European
Time 15m
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- Cook angel hair as package directs; drain.
- In medium bowl, beat eggs with cheese and pepper; stir in cooked angel hair.
- In non-stick skillet, over medium heat, heat 2 tablespoons oil. Drop 1/4 cup angel hair mixture into skillet for each fritter; press down slightly. Cook until lightly browned on both sides. Drain on paper towels. Repeat, adding more oil as needed.
- Serve warm with pasta or pesto sauce.
Nutrition Facts : Calories 140.2, Fat 4.9, SaturatedFat 1.2, Cholesterol 54.7, Sodium 150.7, Carbohydrate 18.1, Fiber 0.8, Sugar 2.3, Protein 5.5
CAPELLINI WITH TOMATOES, GARLIC, AND BASIL
This is another pretty good diabetic recipe. It's got allot of flavor, and it makes your house smell really good too! :) The Diabetic Exchange on this one is: 2 1/2 carbohydrate (bread/starch), 1/2 fat
Provided by MizEmerilLagasse
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly coat a heavy nonstick skillet with cooking spray.
- Place over medium heat and add the garlic slices.
- Cook slowly until garlic is lightly and evenly browned.
- Reduce heat to low and add tomatoes, basil, salt (if using), and pepper.
- Cook just until the tomatoes are heated through, about 3 minutes.
- Meanwhile, cook capellini according to package directions to al dente; drain and place on a pasta plate or in a large bowl.
- Drizzle pasta with olive oil and toss to evenly coat.
- Arrange the hot tomato mixture on top and sprinkle with Parmesan cheese shavings.
- Serve at once, tossing the mixture as you serve.
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