Friday, February 12, 2016

Capunti pasta with sausage

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.

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 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!

  I was able to find this pasta at Aldi's grocery store.

Capunti pasta are best served with meat sauces, or chunky tomato vegetable sauces. The deep crevices allow the sauce to seep in. Yum!

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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