So I was pretty excited about getting my first Dutch oven! Living with at least 3-4 roommates at a time through out college didn’t leave me too much kitchen space to get the appliances I really wanted. I am beyond excited to be living in my own little home with my boyfriend, and my very own kitchen. I am not too much into interior decorating and all that jazz, I just need lots of counter space and I am a happy girl. My Dutch is made by “Lodge” and I am in love. The recipe possibilities are endless to what you can create in them and they are super easy to clean as well! One of my first recipes in my Dutch was this one pot pasta. This capellini is as light and fresh as it gets. With just a few simple steps and ingredients you get a flavorful spring pasta that everyone will enjoy.
- 2 tbs avocado or olive oil (I have been on an avocado oil kick)
- 5 cloves garlic, peeled
- 5 cups red and yellow cherry tomatoes (I used a mix of heirloom and cherry)
- 1/4 cup dry white wine of your choice
- 1/4 tsp sea salt
- Pinch of red pepper flakes
- 8 oz. cappellini
- 1/2 cup fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 1/4 cup freshly grated Parmesan cheese (or more)
- Preheat your oven to 400 degrees
- Place olive oil or avocado oil in your large Dutch oven or an oven safe pot
- Add tomatoes, garlic, wine, salt, and red pepper flakes
- Roast with lid on for 45 minutes
- While tomatoes are roasting cook cappellini according to package directions
- Drain pasta and add to Dutch oven
- Mix in torn basil, pine nuts, and Parmesan cheese (I go heavy on the cheese)
- Serve immediately and enjoy!
If you want to add a protein to this dish I highly recommend shrimp!
Wine Paring: Santi Soave Classico Vigneti di Monteforte 2008
Photo Credit: Angie Cox