Capellini With Artichokes Capers And Tomatoes Moscoe 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 ARTICHOKES, CAPERS, AND TOMATOES MOSCOE

Steps:

• In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until the onion is softened; add the tomatoes with the juice and simmer the mixture 5 minutes. Add the artichokes and capers and simmer, stirring occasionally, for 5 minutes. Add the oregano, basil and coriander, parsley and broth, bring to a boil and boil for 5 minutes/. Add sourcream and thalf and half and simmer for 10 to 15 inutes. In a large saucepan of boiling salted water, cook the capellini and drain. Toss with sauce and serve with cheese.