>> Monday, June 3, 2013
In the vast + deep sea of other food bloggers you follow, you probably haven't noticed that I never post pasta recipes. Like ever. And that's because . . . I hate pasta. Sort of. Obviously, I'm more of a pizza girl. Or calzones. Sometimes ravioli.
Cappellini, too, is quite nice when done up the right way.
Maybe it's because until the last five years, the bulk of my "authentic" exposure to Italian pastas was through Olive Garden. Now we live in an area with undeniably amazing + REAL Italian cuisine, so I suppose I need to start giving their homemade noodles a try.
This recipe can be made at home in around half an hour.
I'd do an old-school animated GIF circa (never)homemaker 2010.
But the image resolution sucks. So, you're stuck scrolling . . .
SKILLET-BAKED CAPPELLINI POMODORO
just a fancy way of writing thin spaghetti w/ tomato sauce
What you'll need . . .
- A good-sized skillet
- 1-1/2 cups tomato sauce (I used our Boozy + Bold Chunky Sauce)
- 1/2 package of cappellini pasta (uncooked)
- 1 onion, sliced and browned in olive oil atop the stove
- Drops of low-fat ricotta
- Sprinkles of mozzarella cheese
- Salt, pepper to taste
- Tablespoon olive oil
Method . . .
- Preheat your oven to 350 degrees F. Drizzle the bottom of your skillet (this skillet is the one I used) with olive oil. Break the cappellini in half by snapping it and arrange at the bottom of the pan.
- Make your tomato sauce or use your favorite store brand.
- After you've browned your onions over medium-high heat, arrange them atop the pasta.
- Then spread the sauce. You may use more or less sauce, depending on your taste for it. I know some people like LOTS and others just a little. You'll need to cover all the pasta, though, for the moisture to cook the noodles.
- Then scatter your dollops of ricotta and sprinkle with some mozzarella.
- Place in the oven for 30-40 minutes, until cheese is lightly browned + bubbly.
- Let cool before serving.
I couldn't find a more creative way to photograph the finished product. Or maybe after a while I couldn't stop scooping my fork into the pan and taking big bites. But the result is an al dente + chewy pasta underneath that thick blanket of cheese and sauce. Delicious. And super easy for a week-night meal.
What's for dinner tonight at your house?
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