I went to get pasta and found this short angel hair pasta from San Remo brand. I have not eaten this shape before and thought let try and see what the different between this and rigatoni or spiral or bow pasta. I have been told that bow pasta is not Italian ingredient. Yet the San Remo company call them bow pasta.
Then I also learned that there are American Italian and pure Italian recipes which the ingredients are different and the name for it. We live in a world that are multicultural, different type of food are import and export yet come to cooking it I have to be careful using the correct ingredients to enable me to post in Italian group.
Google: “Angel hair pasta is similar to capellini, angel hair is actually a bit thinner. Capellini’s diameter measures between 0.85 and 0.92 millimetres, while angel hair’s diameter is between 0.78 and 0.88.” Can capellini be broken into small size and do they have short capellini?
My sister gives me half zucchini, my dad friend gives him home grown green tomatoes and I have added carrot and vegetable stock to go with this pasta. I hope it’s Italian dish for its comfort, delicious and pasta. Let’s cook!!!
150 g short angel hair
2 small carrot, cut into bite size
1/4 zucchini, cut into bite size
3 green tomatoes, cut into bite size
1 c vegetable stock
1 Tbs garlic minced
30 g Parmesan cheese
chili flakes (OPT)
Heat saucepan on medium heat, add oil when it’s hot add garlic cook for about 1 minutes. Add carrot cook for about 3 minutes, next add in zucchini and cook further 4-5 minutes until cooked through and softened. Add in stock, Parmesan and pasta, bring to boil until pasta are al dente and thickened about 7-9 minutes.
Now add in tomatoes, Italian seasoning, salt and pepper to taste. Stir to mix well and tomatoes have softened for about 1-2 minutes. Spoon onto bowls and sprinkles chili flakes over the top. Enjoy with a glass of white wine.
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