Best Crispy Capellini Recipes

CRISPY CAPELLINI image

Yield Makes 4 side-dish servings

Number Of Ingredients 12

2 tablespoons olive oil
2 garlic cloves, smashed
1 teaspoon dried red chili flakes
2 tablespoons tomato paste
1 dozen kalamata olives, finely chopped
zest and juice of one lemon (to save time, zest then juice lemon directly into the pan!)
1 tablespoon unsalted butter
3/4 cup seasoned store-bought breadcrumbs (such as Progresso)
1/4 cup grated parmigiano reggiano
1 tablespoon fresh mint, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 lb capellini (angel hair)

Steps:

Fill a large stockpot with water, salt generously, and heat to boil. In the meantime, over medium heat, lightly saute oil, garlic, and chili flakes in a 12-inch skillet with sides that are 1 1/2 inches or higher. Take care that garlic does not burn. When garlic has softened (approximately 3-4 minutes), stir in tomato paste, olives, zest, and lemon juice (grate lemon zest and juice lemon directly into pan to save time!). Use butter to deglaze pan, scraping any bits from the bottom and incorporating them into the mixture. Next add breadcrumbs, stir well to coat with butter, and let them toast for approximately 4 minutes over medium heat. Break capellini into thirds, so the noodles are approximately 3 inches long, and cook in boiling water for 2-3 minutes until al dente (or according to package directions). Drain and add immediately to breadcrumb mixture in skillet. Turn off heat and toss well. Add parmigiano reggiano, mint, and parsley to skillet while tossing, so that ingredients mix thoroughly. Serve immediately.

Crispy Broccoli With Capellini In Broth Recipe image

Provided by á-174942

Number Of Ingredients 9

Kosher salt as needed
1/4 cup extra-virgin olive oil
1 large broccoli head - (1 1/4 to 1 1/2 lbs) stems removed, and florets trimmed to 2" long with a
stem abt 1/2" thick - (4 to 5 cups)
1 quart chicken stock (preferably homemade)
1 teaspoon hot red pepper flakes - (to 2) or to taste
1/2 pound fresh capellini
1 cup freshly-grated Parmigiano-Reggiano
Freshly-ground black pepper to taste

Steps:

Bring a large pot of salted water to boil for the pasta. Meanwhile, heat the oil in a large skillet over high heat until just smoking. Add the broccoli and season with salt, to taste. Cover and cook until just crispy and brown around the edges, about 3 minutes. Remove the cover, stir, and reduce the heat to medium-high. Cover and cook until the florets are crisp but tender, about 5 minutes. Add the chicken stock and pepper flakes. Add the capellini to the boiling water and cook until al dente, 2 to 3 minutes. Drain the pasta and add to the skillet with the broccoli and stock. Stir in 1/2 cup of the cheese and season with salt and pepper, to taste. Divide among 4 warmed soup plates and sprinkle with the remaining cheese. This recipe yields 4 servings.