Saturday, August 22, 2009

Capellini with Olive, Artichoke and Tomato Sauce

Capellini with Olive, Artichoke and Tomato Sauce
This recipe is very loosely based on a recipe from Giada De Laurentiis
4 servings ( I halve this recipe to serve 2 generously)

1 pound dried capellini (angel hair pasta, or other pasta of your choice)
1/4 cup olive oil
3 cups tomato sauce, recipe below (may be made in advance)
1/2 cup grated Parmesan
1/2 cup basil leaves, julienned

For the sauce~ (Can be made ahead)

Olive and Tomato Sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
1 1/4 cups mixed olives, pitted and halved
1 (14 oz.) can of artichokes, coarsely chopped (may use marinated artichokes, drained)
1/2 teaspoon red pepper flakes, plus more if desired
2 dried bay leaves

2 tablespoons unsalted butter, optional

In a large saute pan, heat oil. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add crushed tomatoes, bay leaf and red pepper flakes; simmer over medium heat for 45 minutes to 1 hours until thickened. If too thick, add a bit of water to thin. Near the end of cooking time add olives and artichokes, continue simmering for 10 to 15 minutes. (The sauce may be made ahead and refrigerated.)

To assemble the dish:

In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute . Cook until al dente.

In the meantime, heat the sauce in a large pot, and keep hot.

Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
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