CRISPY CAPELLINI

CRISPY CAPELLINI image

Yield Makes 4 side-dish servings

Number Of Ingredients 12

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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.