Recipe of Chilled Capellini with Tomato & Mentaiko Sauce in 31 Minutes for Family

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chilled capellini with tomato & mentaiko sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Chilled Capellini with Tomato & Mentaiko Sauce is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Chilled Capellini with Tomato & Mentaiko Sauce is something that I have loved my whole life.

Drain the pasta, reserving some of the pasta water. Make Capellini Pomodoro that is an Olive Garden copycat. The angel hair pasta is tossed with a fresh tomato and basil sauce with Parmesan cheese.

To begin with this particular recipe, we have to first prepare a few components. You can have chilled capellini with tomato & mentaiko sauce using 18 ingredients and 10 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Chilled Capellini with Tomato & Mentaiko Sauce:

1. Make ready 80 grams Capellini
2. Make ready 20 grams Mentaiko
3. Get 1/2 Tomato
4. Make ready 100 ml Special tomato sauce
5. Prepare 25 grams Mozzarella cheese
6. Take 1 tbsp Olive oil
7. Make ready 2 leaves Basil
8. Prepare 1 tbsp Lemon juice
9. Make ready Special Tomato Sauce (500 ml)
10. Get 400 ml Canned whole tomatoes
11. Make ready 3 clove Garlic, minced
12. Get 1/2 Onion, minced
13. Take 100 ml Red wine
14. Prepare 8 leaves Basil, minced
15. Make ready 2 tbsp Olive oil
16. Make ready 100 ml Water
17. Prepare 1 Bay leaf
18. Get 1 tbsp Parmesan cheese

Toss over low heat until the shrimp are heated through and the pasta is well coated. Season with salt and pepper and serve. Recipe Pairing Guides » Capellini with Shellfish, Haricots Verts & Tomatoes. Meanwhile, cook capellini according to package directions to al dente; drain and place on a pasta plate or in a large bowl.

Instructions

Instructions to make Chilled Capellini with Tomato & Mentaiko Sauce:

1. First make the sauce. Put 2 tablespoons of olive oil in a cool frying pan. Turn the heat to low and patiently cook the garlic until it colors.
2. When the garlic becomes slightly browned, add the onion and cook well. Once the onion becomes tender, pour in the red wine and turn the heat to high to cook off the alcohol content.
3. Remove the stems from and gently crush the tomatoes. Add the tomatoes, 100 ml of water, and the bay leaf to the pan and simmer on low heat. Remove the bay leaf after 5 minutes.
4. After it has simmered for 20 minutes and has lessened in volume by about half (lessened to 500 ml), add the chopped basil and the Parmesan cheese. Simmer for another 3 minutes.
5. Once it has cooled, the special sauce is complete. Since no salt is added to the sauce, season with salt depending on what dish you will be using.
6. Boil the tomato in hot water to remove the skin. Remove the seeds and cut into 1 cm cubes. Cut the mozzarella cheese into 1 cm cubes. Remove the membrane from the mentaiko.
7. Combine 100 ml of tomato sauce, the mentaiko, the tomato, and the cheese in a bowl. In order to chill the pasta, prepare 500 ml of 1% saline water.
8. Boil the capellini in 1% saline water. Boil for about 30 seconds longer than stated on the package.
9. Soak the pasta in the cold salted water to chill. Once chilled, thoroughly drain the water and add to the bowl with the sauce.
10. Once the sauce has coated the pasta, arrange on a dish and drizzle with 1 teaspoon of olive oil. Top with fresh basil and it's done.

Drizzle pasta with olive oil and toss to evenly coat. Arrange the hot tomato mixture on top and sprinkle with Parmesan cheese shavings. Serve at once, tossing the mixture as you serve. Your Chilled Tomato stock images are ready. Download all free or royalty-free photos and vectors.

So that is going to wrap it up with this exceptional food chilled capellini with tomato & mentaiko sauce recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

Print this page