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Capellini Marinara




Source of Recipe


WKRG
Capellini Marinara

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Published: Mon, December 20, 2010
Think Spaghetti, but thinner noodles and no meatballs. by Ozio
Try to think of an ultra-quick family meal idea, and spaghetti with tomato sauce is one of the first things that comes to mind. Its easy, guaranteed to satisfy, and typically starts from a jar. The surprising fact is that this is a dish that can be prepared from scratch in virtually the same amount of time.

Jarred sauces is that they contain a lot of sugars and other unnecessary ingredients and have a distinctly different flavor than a homemade sauce. There are some more “gourmet” corn syrup free varieties that are probably decent, and they are guaranteed to be expensive.

The following recipe will require a couple of minutes of chopping garlic and tomatoes, but overall time from start to serving should increase by no more than five minutes. I’ve made this dish with any store brand of whole tomatoes which will do, but if it is possible use whole imported San Marzano tomatoes. The key is to use whole tomatoes, crushed and diced are usually made from tomatoes that were
not considered good enough for canning whole, and the difference in flavor is tremendous.

1 28 oz can whole tomatoes
2 cloves garlic - finely chopped
4 leaves fresh basil - chopped or torn
1/4 cup extra virgin olive oil
1 16 oz box angels hair or favorite pasta
sea salt

Reggiano Parmigiano

Boil as much water your largest boiling pot will allow. 6 quarts will be optimal, and more is not necessary. Add one tablespoon of sea salt for each quart. Water should be at a roaring boil when pasta is added.

Heat olive oil in a sauce pan on medium low and carefully sauté garlic for a about two minutes not allowing it to brown. Add juice from tomatoes. Use an immersion blender to roughly chop tomatoes then add to pan. If you do not have blender, just add whole tomatoes, and slice with a knife in each hand using a cross cutting motion with each hand moving starting at the opposite side of the pan, and moving towards the other(right hand at 9 o’clock, and left at 3). This motion will hold tomatoes in place while slicing. Occasionally stir with knives while slicing. Stop when they are at a rough chop. Do not chop in the pan if it is non-stick,it will ruin the pan, and become toxic. Enameled earthenware is a fine substitute for stainless, non-stick is not recommended. If non-stick is all that is available, just slice tomatoes in a separate container, and only use wooden or heat resistant plastic utensils to stir. Add basil, and salt to taste. Simmer for 15 minutes.

Boil Pasta until al dente. Drain leaving a small amount of pasta water(do not rinse pasta), and add to tomato sauce. Toss until liquid is absorbed into sauce. Serve and top sparingly with grated Parmigiano.