Friday, November 4, 2011

Cappelini with Tomato Ragout`


  1. Cappellini - 300 gm
  2. Extra Virgin Olive Oil - 5 tbspns
  3. Water
  4. Salt
  5. Fresh ground Pepper (optional)
  6. Balsamic Vinegar - 2 tbspns
  7. Fresh ripe tomatoes - 5
  8. Scallions or Leeks - 3, if using both, then just take about 1 of each
  9. Black Olives - 6 (pitted)
  10. Fresh Thyme leaves- 150 gm
  11. Cayenne Pepper - 2 tbspns
  12. Garlic Cloves- 5
  1. chop the scallions/leeks/both and tomatoes into cubes
  2. in a big pot, boil the water, add salt, and cook Cappelini as per instructions on the packet
  3. Meanwhile, in another heavy saucepan, add about 1 tbspn olive oil and add the garlic, scallions/leeks and tomatoes, and about 75 gm of the thyme, and cook till they are reasonably soft, but not exactly mash-able with your spoon. Add in the balsamic vinegar at this stage. I dont add salt to this mixture yet. 
  4. Take it off the heat, let it cool down a bit.
  5. now add this mixture to your food processor (not mixer), and process in the first level for about 45 seconds, check for the lumpiness, and then process again. This time process for about 1 min again. 
  6. now, with the processor running, add in about 2 tbspns of olive oil to the mixture, through the funnel. This emulsifies the whole mixture beautifully!
  7. Switch off, and again, relocate the whole mixture to the saucepan you have used before. 
  8. Add the remaining thyme leaves and continue to cook the mixture for about 3 min more. Add salt if necessary. 

Serve hot - the Italian style!! :)

1 comment:

  1. Awesome yummy dish..:) I love this one pot meal..:)