Pasta & rice
Capellini
Very long, fine pasta, more delicate than spaghetti, cooking in just a few minutes. Traditionally served with a light broth or a simple butter or olive oil sauce.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Bring a large pot of salted water to a boil and drop in the capellini.
- Cook for only 3 to 4 minutes, as they are very fine, then drain, keeping a ladle of cooking water.
- Meanwhile, heat the butter and olive oil with the crushed garlic over low heat, without letting it brown.
- Add the drained pasta to the pan, then a little cooking water, and toss vigorously.
- Off the heat, stir in the Parmesan, parsley and pepper, then serve right away.
Variations and tips
Lemon version. Add the zest of an untreated lemon at the end of cooking for a fresh taste.
More ideas
Penne17 min · 4 serv. · budget-friendlyFarfalle17 min · 4 serv.Spaghetti17 min · 4 serv. · budget-friendlyMacaroni20 min · 4 serv. · budget-friendlyFettuccine43 min · 4 serv. · budget-friendlyFusilli17 min · 4 serv.Linguine30 min · 4 serv.Pasta all'amatriciana (pasta all'amatriciana)40 min · 4 serv.
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Original Ecomely recipe.