Capellini In Garlic Sauce Food

GORDON RAMSAY'S LOBSTER CAPELLINI RECIPE

Steps:

• Place the tomatoes, chili, onion, garlic, and butter in a heavy-based pan and cook over moderate heat until soft but not colored.
• Break the tomatoes up with a spoon as they cook. Season with pepper, add the wine and slow-cook until the wine has virtually evaporated and the tomatoes have caramelized.
• The sauce will be quite chunky in texture: if you prefer a smoother sauce, pass the mixture through a sieve and return to the pan.
• Bring a large pan of water to the boil, add salt, the Capellini and oil and cook till al dente.
• Take the lobster meat and cut it into small pieces.
• Drain the Capellini in a colander and transfer to a warm serving plate.
• Add the cream to the tomato sauce and bring to the boil. Add the lobster and toss to warm through. Do not overcook at this stage.
• Pour over the Capellini, scatter over the basil and parmesan, drizzle with the oil and serve immediately with a crisp green salad.
• Serve with a simple green salad with lardoon and soft boiled eggs.

LEMON CAPELLINI

Steps:

• Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
• Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
• As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
• Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.

CAPELLINI CAPRESE

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.

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

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.

PERFECT POMODORO SAUCE WITH CAPELLINI

Steps:

• 1 Heat the oil in a medium saucepan over medium heat
• 2 Once the oil shimmers, add the garlic (to taste), salt and pepper; cook, stirring frequently, until the garlic is fragrant but not burned, 30 seconds to 1 minute
• 3 (If you burn the garlic, use a slotted spoon to scoop it out of the oil and proceed; if you leave it in, it will ruin the sauce
• 4 ) Add the tomatoes and their juices and the sugar; cook until reduced and thickened, 15 to 30 minutes, stirring occasionally, depending on the juiciness of the tomatoes
• 5 Taste, and add more salt and/or sugar, as needed
• 6 While the sauce is cooking, prepare the pasta: Bring a large pot of generously salted water to a boil over medium-high heat
• 7 Add the pasta and cook until just under-done, about 1 minute before the cooking time recommended in the package directions
• 8 Drain, reserving 1/2 cup of the pasta cooking water
• 9 Return the pasta to its (now empty) pot
• 10 Check on your sauce
• 11 If you like it chunky, leave it as is
• 12 Or pulse it a few times using an immersion (stick) blender, to make it smoother
• 13 Stir in the chopped basil and butter
• 14 Pour into the cooked capellini; use tongs to incorporate it and coat the pasta
• 15 Let the capellini finish cooking in the sauce over medium heat until just tender, 1 to 2 minutes
• 16 Taste, and add a little more salt, as needed
• 17 If the sauce has become too thick, stir in 1 to 2 tablespoons of the reserved pasta cooking water at a time until you like the consistency
• 18 Serve right away, garnished with a few basil leaves, if desired

CAPELLINI WITH WHITE WINE CLAM SAUCE

Steps:

• Cook pasta until almost al dente and drain pasta.
• Heat a large deep skillet over medium heat.
• Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies. Cook until anchovies melt into the oil.
• Add thyme and wine.
• Reduce wine 1 minute.
• Add clam juice or stock.
• Stir in clams and lemon zest.
• Add pasta to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor.
• Add parsley, pepper and salt, to taste.

CAPELLINI WTH SHRIMP AND CREAMY TOMATO SAUCE

Steps:

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total.
• Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet.
• Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
• Meanwhile, cook capellini in a pasta pot of boiling salted water until al dente.
• Reserve 1 cup pasta-cooking water, then drain pasta.
• Serve pasta immediately, topped iwth shrimp and sauce. Thin with some of the reserved water if necessary.

CAPELLINI WITH ANCHOVY SAUCE

Steps:

• Pour oil from bottle of anchovies into 1/3 cup measuring cup; add olive oil to reach 1/3 cup.
• Cook garlic cloves in oil over moderately-high heat until golden - discard garlic; add 8 anchovy fillets, or to taste and simmer, stirring, until the anchovies dissolve.
• Add tomatoes and olives and simmer 5 minutes, or until thickened slightly; stir in parsley and season to taste.
• Cook capellini until al dente and toss with sauce.
• Serve immediately.

CAPELLINI PRIMAVERA

Steps:

• Cook pasta"al dente" in boiling water; drain and set aside.
• While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp.
• or so in and swirl; heat on medium.
• Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance.
• Do not scorch garlic.
• Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
• Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
• Add the tomatoes and any juice to the vegetable mixture and stir well.
• Simmer uncovered for 2-3 minutes or until warmed through.
• Add the cooked pasta to the skillet and toss to mix.
• Adjust liquid with additional broth if needed.
• Sprinkle with Parmesan cheese and red pepper flakes, if desired.
• Serve.

CAPELLINI WITH HOT GARLIC SAUCE

Steps:

• Heat the oil in a skillet over medium-high heat.
• Add the garlic and onion and saute for 5 minutes.
• Add the peppers and saute for 5 minutes.
• Add the crushed red pepper and wine and bring to a boil.
• Simmer for 5 to 7 minutes.
• Season with pepper and salt and toss with the hot capellini.
• Garnish with parmesan cheese and parsley.