May is the perfect month to begin thinking about al fresco dining. Capellini with Tomatoes, Basil, and Goat Cheese is just the dish to kick-off this merry month when all eyes turn to bright new blooms and chirping birds. This is always my “go-to” spring pasta dish when I want something fresh, fresh, fresh! It is easy, quick, and requires very little cooking. The freshness of the ingredients makes me want to quickly RUN outdoors with a chilled white wine to enjoy my first experience of the season dining On the Patio. So grab a nice Sauvignon Blanc and follow me to my Italian Table!
CAPELLINI WITH TOMATOES, BASIL, and GOAT CHEESE
Prep: 10 min.
Cook: 15 min.
1 lb Capellini Pasta (very thin long pasta) cooked according to directions
3/4 c. Olive Oil
2 large cloves of FRESH Garlic – chopped finely
2 c. Grape tomatoes cut into halves – grape tomatoes are so sweet and will sweeten the dish (The equally sweet Campari tomatoes cut into quarters are fine as well – cherry tomatoes can also be used but usually are not as sweet)
Juice of 1/2 FRESH Lemon
1/2 c. White Wine (preferably the same as the wine you will serve with it)
1 tsp. Kosher Salt – or to taste
Freshly ground Black Pepper
1 c. FRESH Basil – chopped
3-4 oz Goat Cheese crumbled in bits ( do not use pre-packaged crumbled goat cheese)
Extra Virgin Olive Oil for drizzling at finish
Use all FRESH ingredients where indicated.
Heat olive oil and add chopped garlic.
Cook a couple of minutes to tenderize the garlic – do not brown it. Just let it infuse the oil.
Add tomatoes and stir.
Add lemon juice and stir
SEE MY VIDEO HERE! –> Linda’s Capellini VIDEO
Add wine – then salt and pepper
Cook on medium high a few minutes until reduces by 1/2.
Sauce will thicken slightly and turn a beautiful golden color.
Add Pasta and toss.
Add Basil and Goat Cheese.
Drizzle with a good Extra Virgin Olive Oil before serving. I like Olio Carli – It is sweet and seems to make every dish perfect.
PARLA COME MANGI!
Food Photos By Tommy Hanks Photography