- Prep time
- 5 minutes PT5M
- Cook time
- 5-7 minutes PT7M
- 4-6 servings
Zero to dinner in under 15 minutes—that’s the magic of Quick Capellini!
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, slivered
- 1 can whole tomatoes, 14 ounces, crushed by hand (retain juice)
- 1 can artichoke hearts, drained and quartered
- 1 package fresh capellini, 9 ounces
- 2 tablespoons Parmigiano Reggiano, shredded or grated
- 8-10 basil leaves
- Kosher salt to taste
Bring a large pot of salted water to a boil.
Preheat a large sauté pan over medium-low heat. Add oil and garlic, then sauté until the edges of the garlic just start to brown. Add the tomatoes, tomato juice and artichokes, bring to a boil and then reduce heat.
Immerse pasta in pot of boiling water. As this pasta cooks very quickly, be careful not to overcook it. When it starts to float, remove from pot and drain well.
Toss pasta in the sauté pan. Coat the noodles with the sauce and let bubble for 1-2 minutes.
Serve family style on a large platter or bowl and garnish with Parmesan and torn basil leaves. Season to taste.
Techniques used in this recipe:
- coat: to sprinkle food with, or dip it into, egg, flour, chocolate, sauce, etc.
- <p><strong>basil:</strong> native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.</p><p>The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality. </p><p>Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.</p>
An ancient natural mutation of Pinot Noir, Pinot Gris can vary dramatically in taste depending on where it is grown. In the Tre Venezie in Italy, where it is known as Pinot Grigio, it is often a simple, light, crisp wine. However, Italian Pinot Grigio shows little similarity to the majestic, lavish, sometimes spicy Pinot Gris of Alsace. The aromas of Pinot Gris suggest peach skins or orange rind. Pinot Grigio is currently the best-selling imported wine in the United States, and it's fun to say too!
Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".