Tuesday 24 May 2022

Capellini alla Checca


The older I get, the less I like heavy sauces of any sort. I much prefer a plain steak with just a simple salad, a dry curry to one drowning in sauce, and with Pasta I far prefer the simplest of flavourings to a dish swimming in a gallon of liquid tomato.

This Pasta dish is a classic example. Very few ingredients, an amazingly simple process, and a maximum of flavour. If you're a Pasta fan and you don't follow this recipe; I shall want to know why!

Personally I would use Spaghetti rather than Capellini.



21 comments:

  1. That looks interesting. I don't eat as much pasta as I used to.

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    1. We make this quite a lot, it's fresh, simple, and tasty. What could be better!

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  2. Much better...in fact I was told by an Italian Scot running a restaurant in Edinburgh that drowning the pasta in sauce is not the Italian way anyway...it's just what gets expected here!

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    1. A lot of UK palettes have been brainwashed by tinned Heinz Spaghetti in tomato sauce. They expect Italians to cook the same.

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  3. After a lifetime of learning to like sauces when in my childhood I hated them, even gravy, I am not giving them up now. I think pasta as Italian prefer is presented more simply as are their pizzas.

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    1. All Italians say "If you have any sauce left on your plate after you've finished the pasta; you've had too much"

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  4. Looks lovely but why did they leave the last bit of spaghetti in the pan? I'd have scraped the lot out! Waste not want not and all that.

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  5. I intend to try this at lunchtime as it is my day without my carer - I will report back out of 10

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    1. Plenty of garlic, and make sure the cherry Toms are well cooked. You'll love it, I'm sure.

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  6. I would grate a little parmesan cheese on top and a grind a little black pepper over it too. But I must admit it does look simply appetising.

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  7. Yum! I adore pasta and I promise you I will try this delightfully simple recipe. In the meantime, I will go out this morning and plant my basil seeds. I'd forgotten all about them until I watched the video.

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    1. I've never had much luck growing Basil. I buy my plants in pots, use a few leaves then watch them die.

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  8. All I suggested was a sprinkling of parmesan and a dash of black pepper and then you banish my comment in anger!.... (Spam again?)

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  9. 4 ingredients that are always on hand, a few minutes, and voila. You have a meal. I wonder what it would be like if you added sauteed peppers and mushrooms?

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  10. I like the basil, the garlic, the oil but I do not like spaghetti with those whole tomatoes. I'd rather put them through the blender first. Also fresh tomatoes are a bit acidic. They need a pinch of sugar.
    And no grated parmesan?

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  11. I would always grate some Parmesan on top. Those Cherry Toms become quite sweet when cooked, I don't find them 'acidic'. But they do need to be well cooked.

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  12. Real butter and tons of basil is a favorite. Video recipe, I'd use whole tomatoes. Cherry tomatoes have too much of something that upsets my stomach.

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    1. I've always found cherry Toms less acidic, maybe it depends on the variety. Yes, butter, garlic, and basil, you can't go wrong!

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  13. I look forward to trying this when the garden starts producing.

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    1. When I grew Cherry Toms in France, they were always the most productive. They went on and on. Wonderful.

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