Capellini with Sun-dried Tomatoes

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g pasta (capellini)
  • 1 glass tomato (s), dried, pickled in oil, halved
  • 2 tablespoon capers, possibly
  • 3 teaspoons vegetable stock
  • butter
  • Rocket or basil
  • 2 scoops mozzarella, cut into cubes
  • 0.5 ½ glass white wine
  • 1 small onion (s), chopped
  • 1 clove garlic, chopped
  • Parmesan
Capellini with Sun-dried Tomatoes
Capellini with Sun-dried Tomatoes

Instructions

  1. Melt butter in a pan and sweat the onions and garlic in it. Dissolve 3 teaspoons of vegetable stock in it. Halve the tomatoes and add them with the capers (not necessary if you don`t like them). Let it boil down a little, then deglaze with the white wine.
  2. In the meantime, cook the capellini al dente (only takes 3 - 4 minutes). At the very end, add rocket or basil to the pan. Don`t let it get too slack! Then put the capellini in the pan and stir well. Finally, add the diced mozzarella and stir again thoroughly so that the mozzarella melts slightly.
  3. You can also put the plates with the spaghetti with the diced mozzarella individually in the microwave, then you can better determine the degree of melting of the mozzarella. Serve with parmesan.

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