Capellini Alla Piemontese Angel Hair Piemontese Style Recipes

CAPELLINI ALLA PIEMONTESE - ANGEL HAIR PIEMONTESE-STYLE

Steps:

• Combine parsley, walnuts, thyme and garlic cloves in bowl of food processor and blend until finely chopped.
• With machine running, gradually add 1/2 cup olive oil processing until well blended.
• Season the pesto with salt and pepper.
• Heat the remaining 3 tablespoons olive oil in heavy large skillet over medium-high heat.
• Add the peppers, onions and finely chopped garlic and saute until the peppers are crisp tender, about 15 minutes.
• Bring a large pot of salted water to a boil.
• Add angel hair pasta and cook until tender but firm to the bite, stirring often to prevent the pasta from sticking, about 4 minutes.
• Drain, reserving 2 cups of cooking liquid.
• Toss the pasta with pesto, bell pepper mixture and cheese in a large bowl to combine, adding enough reserved cooking liquid to moisten.
• Season the pasta to taste with salt and pepper.
• Serve immediately.

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

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.