Some days, no matter how much you enjoy eating healthy and munching on zoodles, you can get a craving for the good stuff...
You know what I mean, right?
A giant bowl of scrumptious semolina pasta, just drenched in delicious olive oil and bursting with so much wonderful garlic flavor that you'll think you've died and gone to Italian heaven....
Tonight was that night for me; and let me tell you, it was so worth it....
Between the tastes of the Olive Oil, Sweet Cream Butter and White Wine followed by the Red Pepper flakes, Pink Salt and Parmesan Cheese—I was in flavor overload for sure...
Toss in a couple of handfuls of grape Roma Tomatoes, some Flat-Leaf Parsley and Basil—and you're left with a meal that would even be fit for a Caesar....
So filling, so flavorful and oh so—
"Definitely Delish"
"Capellini Aglio e Olio con Pomodoro"
(Pasta & Garlic in Oil with Tomatoes)
Ingredients:
1 lb dried Capellini pasta
1/2 cup Olive Oil
2 tablespoons Sweet Cream Butter
10-14 large garlic cloves, cut into thin slivers
1 tablespoon crushed red pepper flakes
1 cup fresh parsley, minced
1-2 cups of grape tomatoes
1/2 cup dry white wine
1 teaspoon fresh minced basil
Dash of paprika
1/2 cup Parmesan cheese, freshly grated
1 teaspoon Pink (or Sea) Salt
1/2 teaspoon Ground black pepper
1 lemon, juiced
Directions:
1. Bring a large pot of salted water to boil and add the pasta, cooking until al dente, 3-4 minutes (for Capellini), then run under cool water to stop the cooking process....
2. Heat olive oil in a large pan over medium heat...
3. Add garlic and stir frequently until the garlic is nice and golden...
4. Then add red pepper flakes, salt and pepper...
5. Next add 2 tablespoons of butter and melt, stirring—followed by the 1-2 cups of grape tomatoes...
6. Continue cooking for 2-3 minutes more, then add in the 1/2 cup of white wine and cook for an additional minute or two before adding the pinch of basil and dash of paprika...
7. Add the Al dente cooked Pasta directly to the pan. Toss until it is thoroughly coated with the garlic oil...
8. Add several pinches of parsley and a couple of tablespoons of fresh grated Parmesan cheese along with the juice from 1 lemon—mix and cook, stirring to meld flavors for a couple minutes more....
9. Remove pan from heat, add the remaining parsley and Parmesan and toss well. Check for flavor and adjust the salt & pepper if necessary....
10. Garnish with more Parsley and Parmesan if desired—then serve and enjoy....
Notes:
1. Serve with a nice white wine; such as a Sauvignon Blanc or Pinot Grigio. Also, hot crusty Italian bread with plenty of softened butter as well as extra grated cheese is a must in our home when serving this up...