Capunti Pasta With Golden Cherry Tomato Sauce Recipes

CAPUNTI PASTA WITH GOLDEN CHERRY TOMATO SAUCE

Steps:

• For the capunti: Dust a sheet pan with semolina and set aside.
• Combine the semolina flour and all-purpose flour in a large bowl. Create a well in the center of the flour and pour in 1/2 cup warm water. Mix the dough with a fork, mixing until smooth. If the dough seems dry, add more water to get a smooth, not wet, dough. Let rest for 15 minutes, if time allows.
• Working with a quarter of the dough at a time, roll it into pieces about the size of Ping-Pong balls. Roll each piece out to a rope about 12 inches long and 1/2-inch in diameter. Cut the ropes into 1-inch-long pieces. Using the edge of a knife, roll each piece towards you, putting pressure on the dough to create an indentation in the middle so it forms a canoe-like shape. Place the formed capunti on the prepared sheet pan; keep them covered with a damp kitchen towel until ready to cook. Continue until all the dough is used.
• Meanwhile, make the cherry tomato sauce: Heat the oil in a large, deep skillet over medium-high heat. Once glistening, add the garlic and cook, stirring, 1 minute. Add cherry tomatoes and half of the basil. Season to taste with salt and pepper. Cover the skillet and cook until the tomatoes burst and break down, about 10 minutes, lowering the heat as needed and stirring occasionally. Turn the heat off; discard the garlic cloves if you like.
• Meanwhile, bring a large pot filled two-thirds full of water to a boil. Season with salt. Drop the capunti into the pot and boil until cooked through, 3 to 4 minutes. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta directly to the skillet with the tomato sauce and stir; the pasta will begin to absorb the sauce. If it is looking dry, add a ladle of the starchy reserved pasta water. Continue stirring, adding more water if needed, until you are happy with consistency. Spoon the warm pasta into bowls and top each serving with torn burrata, the remaining basil leaves and freshly grated Parmigiano.

COURTNEY ROULSTON'S CAPUNTI WITH GARLIC TOMATO SAUCE

Steps:

• Place the tomato, garlic, sugar and oil in a large frying pan over medium heat. Season. Cook for 15-20 mins or until the sauce reduces slightly.
• To make the capunti, combine the flour and salt in a large bowl. Create a well in the middle of the flour. Gradually add the water and use your hands to combine until the dough clings together and feels springy. If the dough is sticking to your hands, add more flour. If the dough is too dry, add a little more water. Tip the dough onto a clean, dry workbench. Knead the dough for 5-8 mins or until it is smooth and shiny. Wrap the dough in plastic wrap and let it rest for at least 20 mins at room temperature.
• Uncover the dough and cut it into 6 pieces. Keep one piece out and fold the others back in the plastic wrap to stay moist. Place the dough on a clean, dry surface. Roll the dough into a long, thin log about 1cm wide. Cut the log into 2cm-long pieces. Hold one piece of dough in the palms of your hands. Rub your palms together to make a pod shape with pointed ends. Repeat with the remaining dough pieces.
• Lay one piece of shaped dough on the bench. Place the tips of your three middle fingers lengthways along the top of the piece of dough and press down firmly. Pull your fingers back along the bench towards yourself until they release and the dough curls in on itself. The dough should resemble an empty pea pod. Repeat with the rest of the dough, setting the pieces aside without touching so they don't stick together.
• Bring a large saucepan of water to the boil over a high heat. Add a generous pinch of salt. Carefully slip the capunti into the water. Cook for 1-2 mins or until the capunti floats to the top of the pan. Drain well.
• Divide capunti among serving plates. Top with the tomato and garlic sauce and sprinkle with basil leaves to serve.

SPICY AND SAUCY CHERRY TOMATO PASTA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Using a slotted spoon, transfer the capers to a paper towel-lined plate.
• Add the tomato paste to the skillet and cook over medium-high, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. Reduce the heat to medium, add the remaining 2 tablespoons oil, the garlic and red-pepper flakes, if using, and cook, stirring frequently, until garlic is softened and fragrant, about 2 minutes.
• Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.
• While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
• Drain the pasta, and transfer it to the skillet with the sauce to combine. (If your skillet is too full to accommodate the pasta, you can transfer the cooked pasta back to the pot, then add the sauce to combine.) Stir in half the basil and season to taste with salt and pepper.
• Divide among plates or bowls and top with capers and remaining basil, plus cheese and whole basil leaves. Serve immediately.