Ingredients with Measurements:
- 1 pound of pasta (penne or fusilli)
- 1 cup of Caciotta di Latte Caprino cheese, grated
- 1/2 cup of sun-dried tomatoes, chopped
- 1/4 cup of olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant.
3. Add chopped sun-dried tomatoes to the skillet and cook for 2-3 minutes until softened.
4. Add cooked pasta to the skillet and toss with the sun-dried tomato sauce.
5. Add grated Caciotta di Latte Caprino cheese to the skillet and toss until the cheese is melted and the pasta is coated in the sauce.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh chopped basil leaves (optional).
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 50g
Protein: 15g
Sodium: 400mg
Substitutions for ingredients:
- Caciotta di Latte Caprino cheese can be substituted with any mild, soft goat cheese.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped spinach or kale for extra greens.
- Use different types of pasta, such as spaghetti or linguine.
Tips and tricks:
- Reserve some pasta water before draining to use in the sauce if it needs to be thinned out.
- Use high-quality olive oil for the best flavor.
- Don't overcook the pasta, as it will continue to cook in the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or chicken broth to prevent the pasta from drying out.
Presentation ideas:
Serve in a large pasta bowl or individual bowls. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.
Garnishes:
Fresh chopped basil leaves and grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water or chicken broth to thin it out.
- If the sauce is too thin, add more grated cheese to thicken it up.
Food safety advice:
- Make sure to cook the pasta to the recommended time to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Caciotta di Latte Caprino is a soft, mild goat cheese that originated in Italy. It is often used in pasta dishes and pairs well with sun-dried tomatoes.
Flavor profiles:
This pasta dish is savory and slightly tangy from the goat cheese, with a hint of sweetness from the sun-dried tomatoes.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian