December is a busy month but that doesn’t mean we need to sacrifice on flavour for our meals! Here is a delicious and simple recipe from the head of our Butler Culinary team, Chef Neil Siomra, from his days as an Executive Chef at Pallucci Restaurant. This is the perfect dish for a quick, simple weeknight meal and it’s so colourful it even looks like Christmas on a plate!

 

Sundried Tomato Capellini

Ingredients:

2 tbsp Canola Oil

1 clove garlic, minced

½ white onion, diced

½ cup fresh tomatoes, diced

1/3-1/2 cup sundried tomatoes, sliced (amount to your preference)

1/3 cup white wine

1 cup tomato sauce

Capellini pasta (see TIPS & video for amount measurement)

Sea salt

Black pepper

1/3 cup goat cheese, crumbled

Fresh basil, julienned, for garnish

Extra virgin olive oil for garnish

 

Tips:

  • Have everything ready before cooking
  • Boil your water ahead of time
  • 1 serving of Capellini pasta should equal a Nickel-sized amount around if you place dry pasta in your hand before cooking (see video).
  • Enjoy the experience!

Directions:

Boil water for pasta.

Chop all veggies and basil and set aside. In a hot pan, put canola oil and sauté the onions and garlic until soft. Add the fresh tomatoes and sundried tomatoes. Saute for a few minutes until smells start to permeate. Deglaze the pan with the white wine. Salt the pasta water and add the pasta to cook. Add tomato sauce to the pan and let simmer a minute or two. Once pasta is cooked to al dente (cooked with a little bite to it), drain the pasta and add to the sauce. Mix pasta and sauce together and plate.

Here is the video for great tips and how to’s (and some great intro music!):