Capellini Pomodoro with Fresh Mozzarella and Pesto

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You know those days when your just hanging out with your kids having a good old time and your stomach starts growling? What will you make for dinner? Then you start snooping around in the fridge realizing that you let the chicken expire (again)..

This happens to me all the time!

Except this evening when I was snooping around my kitchen I found some capellini pasta and a ball of fresh mozzarella. I  thought oh yeah I can make something with this.

Here is my recipe for Capellini Pomodoro:

-4 Garlic Cloves Minced
-1/2 Yellow Onion
-2 Tablespoons of Good olive oil
-1/2 cup of dry white wine
-Red pepper flakes (couple shakes depending on spice level desired)
-Fresh ground Black pepper (3-5 turns about 2 tsp)
-Kosher salt
-2 tsp of Dried Italian Herbs
-1 14 oz can of Crushed Tomatoes
-1 14 oz can of whole or diced tomatoes
-Handful of Fresh Basil Leaves
-Pinch of Fresh Chopped Oregano
-1/2 cup of Chopped Parsley
-1 Tablespoon of raw Honey
-1/2 cup of Chicken Stock
-1 box of Capellini or Angel Hair Pasta
-1 ball of Fresh Mozzarella
-Couple Tablespoons of Fresh or Jarred Pesto
-Fresh herbs for topping

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 olive oil in a large (12-inch) deep saute pan (large enough to contain sauce). Add the garlic to the oil and cook over medium heat for 30 seconds. Add the onion and saute until browned a little bit but not burnt. Deglaze the pan with the white wine for about 30 seconds -1 minute. Add the pepper flakes, black pepper, kosher salt to taste, and dried italian herbs. Stir around in pan until you can smell the herbs in the steam. Then add the canned tomatoes, chicken stock, honey, and a couple basil leaves. Let simmer covered for 15-20 minutes.

While the sauce is simmering continue to cook the pasta per box directions and slice the fresh mozzarella into thick slices.

Drain the pasta and immediately return to pan leaving the pasta a little wet do not rinse. Add a few large spoonfulls of sauce and toss in pasta. Let it sit in the pan for at least 5 minutes before serving.

To serve portion out pasta on plate and top with sauce,  a slice of fresh mozzarella, red pepper flakes, fresh basil or parsley. Take a small spoon and spread a table spoon of pesto on top of the mozzarella slice.

Tip for sauce lovers: Use a 28 oz can of tomatoes and 1 14 oz can and up the spices a little bit to get you some extra sauce! :)


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