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In Italy, pasta making is a beloved art
form. The ancient craft of pasta making
starts with the careful selection of the
finest durum wheat semolina to ensure the
pasta has the proper elasticity to cook
perfectly
al dente.
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Uniquely shaped like open pea pod, Capunti (Cah-POON-Tee) is
a rolled pasta from Puglia made from the highest quality of
durum wheat.
I love trying different pasta's and if it says made in Italy...............how can you go wrong? The first dish I sauteed a few spices in olive oil and a small amount of chopped sundried tomatoes, green olives and capers. Tossed thru the pasta adding a little more olive oil. YUM Fresh Pecorino Romano cheese of course! |
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I was able to find this pasta at Aldi's grocery store. |
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Capunti pasta
are best served with meat sauces, or chunky tomato vegetable sauces. The deep crevices allow the sauce to seep in. Yum!
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| Directions for cooking | |
| Bring 4 to 6 quarts of slightly salted water to a rapid boil. Pour in the quantity of Capunti pasta needed, stirring gently until the water boils again. Cook to desired tenderness, stirring occasionally | |
| Cooking time: 10 to 12 minutes | |
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