Serves 2
13 min
Capellini with Tomatoes, Ham, Basil and Garlic Sauce
Recipe GLPR2424b1c7300f3b
A light and vibrant pasta dish featuring delicate capellini tossed with a fresh basil and garlic sauce, topped with juicy tomato wedges and optional sliced ham. The sauce is made by blending fresh basil, roasted garlic, and fiery bird's eye chili with extra virgin olive oil and a squeeze of lime juice for a bright, herbaceous finish.
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Ingredients
1½ cup fresh basil leaves
1 bird's eye chili, finely chopped
8 oz capellini pasta, cooked al dente
extra virgin olive oil
3 garlic cloves, roasted in a dry pan
1 lime juice, freshly squeezed
sea salt, to taste
black pepper, freshly ground, to taste
2½ whole ripe tomatoes, cut into wedges
thinly sliced ham, optional
Directions
Toast the garlic cloves in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until fragrant and lightly golden. Set aside to cool slightly.
In a food processor, combine the roasted garlic cloves, fresh basil leaves, finely chopped bird's eye chili, salt, and black pepper.
With the processor running, slowly drizzle in the extra virgin olive oil, starting with 2 tablespoons and adding more gradually until the mixture reaches a paste-like consistency. The sauce should be thick and emulsified.
Transfer the basil-garlic sauce to a large serving bowl.
Squeeze the lime juice into the sauce and stir well. Taste and adjust salt, pepper, or lime juice as needed.
Add the cooked al dente capellini to the bowl with the sauce and toss gently but thoroughly, ensuring all pasta is coated.
Add the tomato wedges and sliced ham (if using) and toss gently 2-3 more times to combine, being careful not to break the pasta or crush the tomatoes.
Serve immediately while the pasta is still warm, adjusting seasonings to taste as desired.
