18 Delicious Capellini Recipes for Every Occasion

Good news, pasta lovers! Whether you’re whipping up a quick weeknight dinner or planning a special meal, capellini’s delicate strands are your ticket to a deliciously versatile dish. From light, summery sauces to rich, comforting creations, we’ve rounded up 18 mouthwatering recipes that promise to delight every palate. Ready to transform your pasta game? Let’s dive into these irresistible capellini ideas that cater to every occasion!

Garlic Butter Capellini with Shrimp

Garlic butter capellini with shrimp is a dish that combines the simplicity of pasta with the rich flavors of garlic, butter, and succulent shrimp. Great for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 8 oz capellini pasta (I find the thin strands perfect for clinging to the garlic butter sauce)
• 1 lb large shrimp, peeled and deveined (fresh shrimp make all the difference here)
• 4 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 4 cloves garlic, minced (freshly minced garlic offers the best flavor)
• 1/4 cup fresh parsley, chopped (adds a fresh, vibrant touch)
• 1/2 tsp salt (adjust according to your preference)
• 1/4 tsp black pepper (freshly ground pepper is my go-to)
• 1/4 tsp red pepper flakes (optional, for a bit of heat)
• 1 tbsp extra virgin olive oil (my favorite for its fruity notes)
• 1/2 cup pasta water (reserved from cooking the pasta)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water seasons the pasta from the inside out.
2. Add the capellini to the boiling water and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the shrimp, salt, and black pepper. Cook for 2 minutes per side, or until the shrimp are pink and opaque. Tip: Do not overcrowd the skillet to ensure even cooking.
5. Remove the shrimp from the skillet and set aside.
6. In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute, or until fragrant.
7. Add the cooked capellini to the skillet, tossing to coat in the garlic butter sauce. If the pasta seems dry, gradually add the reserved pasta water until the desired consistency is achieved.
8. Return the shrimp to the skillet, adding the chopped parsley. Toss everything together gently to combine.
9. Serve immediately, garnished with additional parsley if desired. The dish should have a silky texture with a perfect balance of garlicky, buttery flavors. Consider serving with a side of crusty bread to soak up any remaining sauce.

Combining the delicate strands of capellini with the richness of garlic butter and the sweetness of shrimp creates a dish that’s both elegant and comforting. Customize the level of heat with more or less red pepper flakes to suit your taste.

Lemon Basil Capellini with Cherry Tomatoes

Haven’t you ever wished for a dish that’s both refreshing and satisfying, perfect for those warm summer evenings? Lemon Basil Capellini with Cherry Tomatoes is just that—a light yet flavorful pasta that comes together in no time, making it ideal for beginners and seasoned cooks alike.

Ingredients

• 8 oz Capellini pasta (I find the thin strands perfect for soaking up the lemony sauce)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 pint cherry tomatoes, halved (their sweetness balances the lemon’s acidity)
• 1/4 cup fresh basil leaves, torn (I love the aroma of fresh basil)
• Zest and juice of 1 lemon (for that bright, citrusy kick)
• 1/4 tsp red pepper flakes (just enough for a subtle heat)
• Salt, to taste (I prefer sea salt for its clean flavor)
• 1/4 cup grated Parmesan cheese (optional, but it adds a nice umami depth)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to season the pasta from within.
2. Add the Capellini to the boiling water and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Add the cherry tomatoes to the skillet and cook for 2 minutes, just until they start to soften.
5. Drain the pasta, reserving 1/4 cup of the pasta water. Tip: The starchy water helps to create a silky sauce.
6. Add the drained pasta to the skillet with the tomatoes. Toss with the lemon zest, lemon juice, and reserved pasta water until well combined.
7. Remove from heat and stir in the torn basil leaves. Season with salt to taste.
8. Serve immediately, garnished with grated Parmesan cheese if desired.

When you take your first bite, you’ll notice the Capellini’s delicate texture, perfectly coated in a vibrant, lemony sauce with bursts of sweetness from the cherry tomatoes. For an extra touch of elegance, serve it with a side of crusty bread to soak up any remaining sauce.

Capellini Pomodoro with Fresh Basil

Kicking off our culinary journey today, we’re diving into a dish that’s as delightful to make as it is to eat. Capellini Pomodoro with Fresh Basil is a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• 8 oz capellini pasta – I find the thin strands perfect for soaking up the sauce.
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 4 garlic cloves, minced – because fresh is always best.
• 1 pint cherry tomatoes, halved – their sweetness balances the dish beautifully.
• 1/4 tsp red pepper flakes – just enough for a subtle kick.
• 1/2 cup fresh basil leaves, torn – adding them at the end preserves their vibrant color and aroma.
• Salt to taste – I prefer sea salt for its clean flavor.
• 1/4 cup grated Parmesan cheese – for that irresistible umami finish.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water seasons the pasta from the inside out.
2. Add the capellini to the boiling water and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the cherry tomatoes to the skillet, cooking for 3 minutes until they begin to soften. Tip: A gentle press helps release their juices.
5. Drain the pasta, reserving 1/2 cup of the cooking water.
6. Add the drained pasta to the skillet with the tomatoes, tossing to combine. If needed, add the reserved cooking water a little at a time to loosen the sauce.
7. Remove from heat and stir in the torn basil leaves and grated Parmesan cheese.

Capellini Pomodoro with Fresh Basil is a dish that sings with freshness, the tomatoes offering a sweet acidity that pairs wonderfully with the peppery basil. Serve it with a sprinkle of extra Parmesan and a glass of crisp white wine for an effortless yet elegant meal.

Creamy Mushroom Capellini

Delightfully simple yet elegantly satisfying, this Creamy Mushroom Capellini is a weeknight dinner hero that comes together in less than 30 minutes. Perfect for those evenings when you crave something comforting but don’t want to spend hours in the kitchen.

Ingredients

• 8 oz capellini pasta – I find the thin strands perfectly soak up the creamy sauce.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 lb cremini mushrooms, sliced – their earthy flavor is unmatched.
• 3 garlic cloves, minced – because fresh is always better.
• 1 cup heavy cream – for that luxurious texture.
• 1/2 cup grated Parmesan cheese – plus extra for serving.
• Salt and freshly ground black pepper – to season perfectly.
• 2 tbsp unsalted butter – it adds a rich depth to the sauce.
• Fresh parsley, chopped – for a pop of color and freshness.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to flavor the pasta from within.
2. Add the capellini to the boiling water and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 5 minutes until golden. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Stir in the heavy cream, Parmesan, and butter. Season with salt and pepper. Simmer for 3 minutes until the sauce thickens slightly.
6. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the sauce, tossing to combine. If needed, add pasta water to loosen the sauce.
7. Garnish with chopped parsley and extra Parmesan before serving.

Heavenly creamy with a hint of earthiness from the mushrooms, this dish is a testament to how simple ingredients can create something extraordinary. Serve it with a crisp green salad to round out the meal.

Spicy Arrabbiata Capellini

Begin by imagining the perfect balance of heat and flavor in a dish that’s both simple to make and impressive to serve. Spicy Arrabbiata Capellini is a vibrant pasta dish that brings the heat with a rich tomato sauce, perfectly coating each strand of delicate capellini.

Ingredients

• 8 oz capellini pasta (I find that the thin strands hold the sauce beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (freshly minced makes all the difference)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 28 oz canned crushed tomatoes (I prefer San Marzano for their sweetness)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 cup fresh basil, chopped (adds a fresh, aromatic finish)
• 1/4 cup grated Parmesan cheese (for that umami kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to season the pasta from within.
2. Add the capellini to the boiling water and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
4. Stir in the crushed tomatoes and salt, bringing the sauce to a simmer. Cook for 5 minutes, stirring occasionally.
5. Drain the pasta, reserving 1/2 cup of pasta water. Tip: The starchy water helps the sauce cling to the pasta.
6. Add the drained pasta to the skillet with the sauce, tossing to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
7. Remove from heat and stir in the chopped basil.
8. Serve immediately, topped with grated Parmesan cheese.

Final thoughts: The Spicy Arrabbiata Capellini boasts a silky texture with a sauce that’s robust and fiery, clinging to each strand of pasta. For a creative twist, serve it with a side of garlic bread to sop up every last bit of sauce.

Capellini with Clams and White Wine Sauce

Kicking off our culinary journey today, we’re diving into a dish that’s as elegant as it is simple to prepare. Perfect for a cozy dinner or impressing guests, this recipe combines the delicate flavors of the sea with the bright notes of white wine.

Ingredients

• 1 pound capellini pasta – its thin strands are perfect for clinging onto the sauce.
• 2 dozen littleneck clams, scrubbed – freshness is key, so give them a good rinse.
• 1/2 cup dry white wine – I always reach for a Sauvignon Blanc for its crisp acidity.
• 3 cloves garlic, minced – because what’s a seafood pasta without garlic?
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes.
• 1/4 teaspoon red pepper flakes – just enough to whisper heat.
• 1/2 cup chopped fresh parsley – for that burst of color and freshness.
• Salt to taste – I prefer sea salt for its clean flavor.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the capellini and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
4. Increase heat to medium-high, add clams and white wine, then cover the skillet. Cook until clams open, about 6-8 minutes. Discard any unopened clams. Tip: The wine should reduce slightly, creating a flavorful broth.
5. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with clams, tossing to combine. If needed, add reserved pasta water to loosen the sauce.
6. Stir in chopped parsley and adjust seasoning with salt if necessary.

Combining the tender pasta with the briny clams and aromatic sauce creates a dish that’s both light and satisfying. Serve it with a sprinkle of extra parsley and a glass of the same white wine used in cooking for a harmonious meal.

Pesto Capellini with Pine Nuts

You’ll find that this Pesto Capellini with Pine Nuts is a dish that brings both simplicity and elegance to your table, perfect for those evenings when you crave something light yet flavorful.

Ingredients

• 8 oz Capellini pasta – I love how thin and delicate it is, perfect for clinging to the pesto.
• 2 cups fresh basil leaves – The fresher, the better for that vibrant green color and aroma.
• 1/2 cup extra virgin olive oil – My go-to for its fruity notes that elevate the pesto.
• 1/3 cup pine nuts – Toasted lightly to bring out their nutty sweetness.
• 2 garlic cloves – Because what’s pesto without a bit of punch?
• 1/2 cup grated Parmesan cheese – Adds a salty depth that balances the basil.
• Salt to taste – Just a pinch to tie all the flavors together.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to season the pasta from within.
2. Add the Capellini pasta and cook for 2-3 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, until golden and fragrant. Tip: Keep an eye on them; they burn quickly.
4. In a food processor, combine the basil, olive oil, toasted pine nuts, garlic, and Parmesan. Blend until smooth. Tip: Scrape down the sides as needed for an even consistency.
5. Drain the pasta, reserving 1/4 cup of the pasta water.
6. Toss the pasta with the pesto, adding reserved pasta water as needed to loosen the sauce.
7. Serve immediately, garnished with extra pine nuts and Parmesan if desired.

Freshly made, this dish offers a delightful contrast between the silky pasta and the crunchy pine nuts, with the pesto providing a herby, garlicky kick. For a twist, try serving it with a side of grilled chicken or a crisp white wine.

Capellini Carbonara with Pancetta

Very few dishes can rival the simplicity and richness of a well-made Capellini Carbonara with Pancetta. Today, we’ll walk through each step to ensure you achieve that perfect creamy texture and savory depth, just like a seasoned chef.

Ingredients

• 8 oz capellini pasta (I find the thin strands perfect for clinging to the sauce)
• 4 oz pancetta, diced (the crispier, the better in my book)
• 2 large eggs (room temperature eggs blend more smoothly into the sauce)
• 1/2 cup freshly grated Pecorino Romano cheese (the sharper, the better for that signature bite)
• 1/4 cup freshly grated Parmesan cheese (for a nutty, salty layer of flavor)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/4 tsp freshly ground black pepper (freshly ground is key for that aromatic punch)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup reserved pasta water (the starchy liquid is gold for sauce consistency)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the capellini and cook according to package instructions until al dente, about 4 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Be careful not to burn it.
4. In a medium bowl, whisk together the eggs, Pecorino Romano, Parmesan, and black pepper until well combined.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the pancetta and garlic, tossing to combine.
6. Remove the skillet from heat. Quickly stir in the egg mixture, adding reserved pasta water a little at a time until the sauce reaches a creamy consistency. Tip: The residual heat will cook the eggs without scrambling them.
7. Serve immediately, garnished with additional grated cheese and black pepper if desired. Tip: For an extra touch, serve with a side of roasted asparagus to cut through the richness.

The result is a dish where the capellini is luxuriously coated in a velvety sauce, with crispy pancetta adding a salty crunch. Enjoy it straight from the skillet for the ultimate comfort food experience.

Capellini with Roasted Garlic and Olive Oil

Unlock the simplicity and elegance of Italian cooking with this Capellini with Roasted Garlic and Olive Oil recipe. Perfect for beginners, this dish combines minimal ingredients with maximum flavor, guiding you through each step to ensure a delicious outcome.

Ingredients

• 8 oz Capellini pasta – ‘Angel hair pasta works best for its delicate texture.’
• 1/2 cup extra virgin olive oil – ‘My go-to for its fruity notes and health benefits.’
• 6 cloves garlic, thinly sliced – ‘Fresh garlic is key here for that aromatic punch.’
• 1/2 tsp red pepper flakes – ‘Adjust to your heat preference, but a little goes a long way.’
• Salt to taste – ‘Sea salt is my preference for its clean, crisp flavor.’
• 1/4 cup chopped fresh parsley – ‘Adds a fresh, vibrant finish to the dish.’

Instructions

1. Preheat your oven to 375°F. Thinly slice the garlic cloves for even roasting.
2. In a small baking dish, combine the sliced garlic and olive oil. Roast for 10 minutes, or until the garlic is golden and fragrant. Tip: Keep an eye on the garlic to prevent burning.
3. Meanwhile, bring a large pot of salted water to a boil. Add the Capellini and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
4. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
5. In a large skillet, heat the roasted garlic and olive oil over medium heat. Add the red pepper flakes and sauté for 30 seconds to release their flavor.
6. Add the drained pasta to the skillet, tossing to coat evenly in the garlic oil. If needed, add the reserved pasta water a little at a time to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
7. Season with salt to taste and garnish with chopped parsley before serving.

What you’ll love about this dish is the silky texture of the pasta, perfectly coated in a fragrant garlic oil with just a hint of heat. Serve it with a sprinkle of Parmesan cheese or a side of crusty bread to soak up every last drop of that delicious sauce.

Seafood Capellini in a Light Tomato Sauce

Ready to dive into a dish that’s as elegant as it is easy? Seafood Capellini in a Light Tomato Sauce is a perfect blend of delicate pasta and succulent seafood, all brought together with a vibrant tomato sauce that’s light yet flavorful.

Ingredients

• 8 oz capellini pasta – I find the thin strands perfect for clinging onto the sauce.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 2 cloves garlic, minced – because fresh is always best.
• 1/2 cup dry white wine – a splash adds depth, and yes, you can sip the rest.
• 1 lb mixed seafood (shrimp, scallops, clams) – fresh or thawed, but always pat dry.
• 1 can (14.5 oz) diced tomatoes – I prefer the fire-roasted variety for a smoky hint.
• 1/4 tsp red pepper flakes – just enough for a gentle warmth.
• Salt to taste – though I’m generous here to season the seafood well.
• 1/4 cup chopped fresh basil – torn by hand to keep the flavors bright.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the capellini and cook for 4 minutes, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant but not browned.
3. Pour in the white wine and let it simmer for 2 minutes to reduce slightly, scraping up any browned bits for extra flavor.
4. Add the mixed seafood to the skillet, seasoning lightly with salt. Cook for 3 minutes, turning halfway, until just opaque.
5. Stir in the diced tomatoes and red pepper flakes. Simmer for another 2 minutes to let the flavors meld.
6. Drain the pasta, reserving 1/2 cup of the cooking water. Toss the pasta with the seafood sauce, adding reserved water as needed to loosen the sauce.
7. Finish by sprinkling the chopped basil over the top, giving it a gentle toss to combine.

At first bite, you’ll notice the capellini’s delicate texture, perfectly al dente, with the seafood tender and juicy. The light tomato sauce, bright with basil and a hint of heat, clings to every strand. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop.

Capellini with Spinach and Ricotta

Kickstart your culinary journey with this delightful Capellini with Spinach and Ricotta, a dish that marries simplicity with elegance, perfect for a cozy dinner or a sophisticated brunch.

Ingredients

• 8 oz Capellini pasta – I find the thin strands perfect for clinging onto the creamy sauce.
• 2 cups fresh spinach, tightly packed – Always go for the vibrant, dark green leaves for the best flavor.
• 1 cup ricotta cheese – Whole milk ricotta is my preference for its creaminess.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes that elevate the dish.
• 2 cloves garlic, minced – Freshly minced garlic makes all the difference.
• 1/4 tsp red pepper flakes – Just enough to add a subtle heat.
• Salt to taste – I like to use sea salt for its clean, crisp flavor.
• 1/4 cup grated Parmesan cheese – For that irresistible umami finish.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to properly season the pasta.
2. Add the Capellini pasta to the boiling water and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the fresh spinach to the skillet, stirring until just wilted, about 2 minutes. Tip: Overcooking spinach can make it lose its vibrant color and nutrients.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the pasta to the skillet with the spinach.
6. Reduce the heat to low and stir in the ricotta cheese, using the reserved pasta water to adjust the sauce’s consistency until creamy.
7. Season with salt to taste and sprinkle with grated Parmesan cheese before serving.

Unbelievably creamy with a slight bite from the al dente pasta, this dish is a testament to how simple ingredients can create profound flavors. Serve it with a sprinkle of extra Parmesan and a drizzle of olive oil for an extra touch of luxury.

Capellini Aglio e Olio with Chili Flakes

Just when you think you’ve mastered the art of simple pasta dishes, Capellini Aglio e Olio with Chili Flakes comes along to remind you that sometimes, less is more. This dish is a testament to the beauty of minimal ingredients coming together to create something truly spectacular.

Ingredients

• 8 oz capellini pasta (I find the thin strands perfect for clinging to the sauce)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (the thinner, the better for even cooking)
• 1/2 tsp chili flakes (adjust based on your heat preference)
• Salt, to taste (I like to use sea salt for its crunch)
• 1/4 cup chopped fresh parsley (for that fresh, herby finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to properly season the pasta.
2. Add the capellini to the boiling water and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and chili flakes, cooking until the garlic is golden, about 2 minutes. Tip: Watch closely to avoid burning the garlic.
4. Reserve 1/2 cup of pasta water, then drain the pasta and add it directly to the pan with the garlic oil.
5. Toss the pasta with the oil, adding reserved pasta water as needed to create a silky sauce. Season with salt to taste.
6. Remove from heat and stir in the chopped parsley.

Final thoughts: The texture of this dish is beautifully silky, with a gentle heat from the chili flakes that builds with each bite. Serve it with a sprinkle of Parmesan or alongside a crisp green salad for a complete meal.

Capellini with Sun-Dried Tomatoes and Artichokes

Now, let’s dive into creating a dish that’s as vibrant in flavor as it is simple to prepare. This recipe is perfect for those evenings when you crave something light yet satisfying, with a Mediterranean twist that brings a burst of sunshine to your plate.

Ingredients

• 8 oz capellini pasta – I find the thin strands perfect for clinging onto the sauce.
• 1/4 cup extra virgin olive oil – my go-to for its fruity depth.
• 1/2 cup sun-dried tomatoes, chopped – they add a sweet, tangy punch.
• 1 cup artichoke hearts, quartered – I love the tender bite they bring.
• 2 garlic cloves, minced – for that essential aromatic base.
• 1/4 tsp red pepper flakes – just enough to whisper heat.
• Salt, to taste – I prefer sea salt for its clean, sharp flavor.
• 1/4 cup fresh basil, torn – it’s all about the fresh finish.
• 1/4 cup grated Parmesan cheese – because everything’s better with cheese.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the capellini to the boiling water and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the sun-dried tomatoes and artichoke hearts to the skillet, cooking for 3 minutes to warm through and meld flavors.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy water is gold for creating a silky sauce.
6. Add the drained pasta to the skillet, tossing to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.
7. Remove from heat and stir in the torn basil and grated Parmesan cheese.

Capellini with sun-dried tomatoes and artichokes offers a delightful contrast of textures, from the silky pasta to the chewy tomatoes and tender artichokes. The flavors are bright and herbaceous, with a subtle heat that lingers. Serve it with a crisp white wine and a side of crusty bread to soak up every last bit of the sauce.

Capellini with Lemon Cream Sauce and Asparagus

Savor the simplicity and elegance of this Capellini with Lemon Cream Sauce and Asparagus, a dish that perfectly balances the zest of lemon with the richness of cream, all while showcasing the fresh, crisp texture of asparagus. It’s a delightful meal that’s both easy to make and sure to impress.

Ingredients

• 8 oz capellini pasta (I find the thin strands perfect for clinging to the sauce)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (look for bright green, firm stalks)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup heavy cream (room temperature blends more smoothly)
• Zest and juice of 1 large lemon (for that bright, citrusy kick)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the capellini and cook according to package instructions until al dente, about 4 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and sauté until just tender, about 3 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
4. Pour in the heavy cream, lemon zest, and lemon juice. Bring to a simmer and let the sauce thicken slightly, about 2 minutes. Tip: Stir constantly to prevent the cream from curdling.
5. Drain the pasta, reserving 1/4 cup of pasta water. Add the pasta to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
6. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste. Tip: Always taste as you go to adjust seasoning perfectly.
7. Serve immediately, garnished with extra Parmesan cheese and a twist of black pepper.

Mouthwatering and vibrant, this dish offers a creamy texture with a refreshing citrus punch, making it a perfect spring or summer meal. For a creative twist, try adding grilled shrimp or chicken for extra protein.

Capellini with Grilled Chicken and Pesto

Venturing into the world of pasta dishes can be both exciting and a bit daunting for beginners, but this Capellini with Grilled Chicken and Pesto recipe is a perfect starting point. It combines simple ingredients with straightforward steps to create a dish that’s both flavorful and satisfying.

Ingredients

• 8 oz Capellini pasta – I find that the thin strands cook quickly and absorb the pesto beautifully.
• 2 boneless, skinless chicken breasts – Always opt for organic if possible, for the best flavor.
• 1/2 cup fresh basil leaves – The fresher, the better for that vibrant pesto color.
• 1/4 cup extra virgin olive oil – My go-to for its fruity notes that enhance the pesto.
• 1/4 cup grated Parmesan cheese – Adds a nice salty depth to the pesto.
• 2 cloves garlic – Because what’s pesto without a bit of garlic?
• 1/4 cup pine nuts – Toasted lightly for a nutty crunch.
• Salt and pepper – To season the chicken and pasta water.

Instructions

1. Bring a large pot of salted water to a boil over high heat for the pasta.
2. While the water heats, season the chicken breasts with salt and pepper on both sides.
3. Heat a grill pan over medium-high heat and grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4. In a food processor, combine the basil, olive oil, Parmesan, garlic, and pine nuts. Blend until smooth to make the pesto.
5. Once the water is boiling, add the Capellini and cook for 2-3 minutes, or until al dente.
6. Drain the pasta, reserving 1/4 cup of the pasta water.
7. Slice the grilled chicken into thin strips.
8. In a large bowl, toss the cooked pasta with the pesto and reserved pasta water until well coated.
9. Top the pasta with the sliced chicken and an extra sprinkle of Parmesan if desired.

What makes this dish stand out is the contrast between the tender, juicy chicken and the light, herbaceous pesto clinging to each strand of pasta. Serve it with a side of crusty bread to soak up any leftover pesto on your plate.

Capellini with Roasted Red Pepper Sauce

Begin by imagining the delicate strands of capellini, perfectly coated in a vibrant, sweet, and slightly smoky roasted red pepper sauce. This dish is a testament to how simple ingredients can transform into something extraordinary with just a bit of patience and care.

Ingredients

• 8 oz capellini pasta – I find the thin strands ideal for clinging onto the sauce.
• 2 large red bell peppers – roasting them brings out a depth of flavor that’s unmatched.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the peppers.
• 2 cloves garlic, minced – because what’s a pasta sauce without garlic?
• 1/2 tsp salt – to balance the sweetness of the peppers.
• 1/4 tsp crushed red pepper flakes – for a subtle heat that lingers.
• 1/4 cup heavy cream – it adds a luxurious silkiness to the sauce.
• 1/4 cup grated Parmesan cheese – freshly grated, please, for the best melt and flavor.

Instructions

1. Preheat your oven to 425°F. This high heat is perfect for charring the peppers quickly.
2. Place the whole red bell peppers on a baking sheet and roast for 25 minutes, turning halfway, until the skins are blistered and blackened.
3. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling them a breeze.
4. While the peppers cool, bring a large pot of salted water to a boil and cook the capellini according to package instructions, usually about 4 minutes for al dente.
5. Peel the peppers, remove the seeds and stems, then roughly chop.
6. In a blender, combine the peeled peppers, olive oil, garlic, salt, and red pepper flakes. Blend until smooth.
7. Pour the blended sauce into a skillet over medium heat, stir in the heavy cream, and simmer for 5 minutes to meld the flavors.
8. Drain the pasta, reserving 1/2 cup of the pasta water, then toss the capellini with the sauce, adding pasta water as needed to reach your desired consistency.
9. Stir in the Parmesan cheese until melted and evenly distributed.

Capellini with roasted red pepper sauce is a dish where the silky pasta meets the velvety sauce, creating a harmony of textures and flavors. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of sauce.

Capellini with Sausage and Broccoli Rabe

Sometimes, the simplest dishes bring the most comfort, and this Capellini with Sausage and Broccoli Rabe is no exception. Let me guide you through creating this flavorful, satisfying meal that’s perfect for any night of the week.

Ingredients

• 8 oz capellini pasta – I love how its thin strands perfectly cling to the sauce.
• 1 lb sweet Italian sausage, casings removed – The sweetness balances the bitterness of the broccoli rabe beautifully.
• 1 bunch broccoli rabe, trimmed and chopped – Don’t skip the trimming; it removes the tough ends.
• 3 tbsp extra virgin olive oil – My go-to for its fruity depth.
• 3 garlic cloves, minced – Freshly minced garlic makes all the difference.
• 1/2 tsp red pepper flakes – Adjust to your heat preference, but it adds a nice kick.
• 1/2 cup grated Pecorino Romano cheese – Its sharpness elevates the dish.
• Salt to taste – I always use sea salt for its clean taste.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water flavors the pasta from the inside out.
2. Add the capellini to the boiling water and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Add the broccoli rabe, garlic, and red pepper flakes to the skillet. Cook, stirring frequently, until the broccoli rabe is tender, about 3 minutes. Tip: The broccoli rabe should be bright green and slightly wilted.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta and reserved water to the skillet, tossing to combine everything evenly.
6. Remove from heat and stir in the Pecorino Romano cheese until melted and the pasta is well coated.

With its tender pasta, savory sausage, and slightly bitter greens, this dish is a textural delight. Serve it with an extra sprinkle of cheese and a drizzle of olive oil for an extra touch of richness.

Capellini with Zucchini and Mint

Gathering fresh ingredients is the first step to creating a light and refreshing Capellini with Zucchini and Mint, perfect for a summer evening. This dish combines the delicate texture of capellini with the crispness of zucchini and the freshness of mint, offering a delightful contrast in every bite.

Ingredients

• 8 oz capellini pasta – I find that the thin strands perfectly absorb the flavors.
• 2 medium zucchinis, thinly sliced – About 1/8 inch thick for the best texture.
• 1/4 cup extra virgin olive oil – My go-to for its fruity notes.
• 2 cloves garlic, minced – Freshly minced releases the most flavor.
• 1/4 cup fresh mint leaves, chopped – Adds a burst of freshness.
• 1/2 tsp salt – Just enough to enhance the natural flavors.
• 1/4 tsp black pepper – Freshly ground for a bit of spice.
• 1/2 cup grated Parmesan cheese – For a salty, nutty finish.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the capellini to the boiling water and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds, until fragrant.
4. Add the zucchini slices to the skillet and cook for 3 minutes, stirring occasionally, until just tender. Tip: Don’t overcook; zucchini should retain some crunch.
5. Drain the pasta, reserving 1/4 cup of the pasta water.
6. Add the drained pasta to the skillet with the zucchini. Toss to combine, adding the reserved pasta water as needed to loosen the sauce.
7. Remove the skillet from heat. Stir in the mint, salt, and pepper.
8. Serve immediately, topped with grated Parmesan cheese.

The capellini should be silky, with the zucchini offering a slight crunch and the mint providing a refreshing lift. For an extra touch of elegance, serve with a drizzle of olive oil and a few whole mint leaves on top.

Conclusion

Bringing together a world of flavors, our roundup of 18 Delicious Capellini Recipes offers something for every occasion. Whether you’re craving something light and fresh or rich and comforting, these dishes are sure to inspire. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share your culinary creations by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.