Mediterranean Capellini
ID: 63ab2db3...
A vibrant and light Mediterranean pasta featuring crispy pan-seared artichoke hearts, sweet cherry tomatoes, savory green olives, and fresh garlic tossed with delicate capellini. Finished with freshly chopped parsley and a generous grating of parmesan cheese.
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🍳 Cooking Flow
1. Sear halved artichoke hearts in olive oil until crispy and set aside. → 2. Sauté garlic, red pepper flakes, green olives, and cherry tomatoes with a little water to form a sauce. → 3. Cook capellini in salted boiling water until al dente. → 4. Toss pasta into the sauce skillet along with pasta water, fresh parsley, and the seared artichokes. → 5. Plate the pasta and garnish with freshly grated parmesan cheese.
Cooking Steps
Brief Cooking Order
1. Sear halved artichoke hearts in olive oil until crispy and set aside. → 2. Sauté garlic, red pepper flakes, green olives, and cherry tomatoes with a little water to form a sauce. → 3. Cook capellini in salted boiling water until al dente. → 4. Toss pasta into the sauce skillet along with pasta water, fresh parsley, and the seared artichokes. → 5. Plate the pasta and garnish with freshly grated parmesan cheese.
Introduction
A vibrant and light Mediterranean pasta featuring crispy pan-seared artichoke hearts, sweet cherry tomatoes, savory green olives, and fresh garlic tossed with delicate capellini. Finished with freshly chopped parsley and a generous grating of parmesan cheese.
Step 1
Heat olive oil in a skillet over medium heat. Place halved artichoke hearts cut-side down and sear until golden brown and crispy, then remove and set aside.
Step 2
Crush and slice the garlic cloves. In the same skillet, add the sliced garlic, red pepper flakes, and crushed green olives, sautéing until fragrant.
Step 3
Cut cherry tomatoes in half and add them to the skillet. Pour in a splash of water, season with salt, and simmer until the tomatoes break down slightly into a sauce, then return the seared artichokes to the pan.
Step 4
Bring a large pot of salted water to a boil and cook the capellini pasta until al dente.
Step 5
Transfer the cooked capellini directly into the skillet with a ladle of pasta water, then sprinkle in finely chopped fresh parsley.
Ingredients List
Important Notes
Capellini is very thin and cooks quickly (usually within 2-3 minutes), so watch closely to avoid overcooking.
Adding starchy pasta water to the skillet helps emulsify the olive oil and tomato juices into a cohesive sauce.
Searing the artichokes cut-side down creates a crispy texture that contrasts nicely with the delicate pasta.
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