- 1.5 hours
- Serves 4
This Capellini Pasta dish is perfect for any occasion. I’ve always enjoyed pasta, but never truly appreciated it until I worked in New York City alongside some great chefs. The sauce and pasta really emulate what we strive for at Sloane’s Corner – simple ingredients executed really well. The acidity from the tomatoes, the spice from the chili, and the luxuriousness from the infused olive oil and parmesan make this pasta dish extremely memorable.
While we use fresh tomatoes during the summer and cook with fresh pasta at our restaurant, this dish is easy to make at home. I recommend pairing with a nice bottle of Sangiovese to round out your evening.
After you’ve tried this dish at home, join us at Sloane’s Corner, or order to-go, from our menu of American-style dishes with touches of international flavors made from scratch – like our Black Fusilli, Berkshire Pork Chip ‘Milanese’ and Smoked Boneless Short Rib. We offer an extensive wine list and exciting cocktail program to complement our menu.
Plus, try our new Sicilian style pizza project, Pizza Leila, available for dine-in or to-go. We offer creative flavors on our house-made dough like quadruple cheese, vodka sausage and peppers, Porchetta, and Artichoke and Spinach.” – Ji Kang, Sloane’s Corner
- 12 oz San Marzano canned tomatoes
- 12 oz fire roasted canned tomatoes
- 6 oz onions, chopped
- 1/2 cup white wine
- 1/2 cup red wine
- 6 garlic cloves
- 1 cup olive oil
- 1 Tbsp chili flakes
- 8 basil leaves
- 1/2 Tbsp kosher salt
- 5 basil leaves, cut into strips
- 4 Tbsp European butter
- 10 oz Capellini pasta (dried)
- 1 tsp chili flakes
- 4 Tbsp ricotta
- 1 cup parmesan, grated on microplane
- Place garlic in a separate pot and cover with the olive oil. Cook over very low heat until garlic is golden and soft.
- Add the chili flakes to the oil to infuse until slightly cooled, then add the basil. Leave on the side to cool until the tomato sauce base is ready.
- In a heavy bottom pan with a little bit of olive oil, caramelize the onions deeply then deglaze with white wine and red wine.
- Add the canned tomatoes.
- Cook about 1 hour, plus or minus, until reduced by ¼. Adjust seasoning with kosher salt.
- Strain the olive oil, chili, garlic, and basil mixture. Add the strained oil into the tomato sauce, then use a whisk to stir the olive oil into the tomato sauce for 2 minutes.
- Remove from heat and chill.
- Blend with an immersion blender or regular blender until the oil is completely emulsified. Blend a little bit at a time to keep sauce chunky, not completely smooth.
- In a large pot filled with water, season the water with salt and boil (do not put olive oil in the water, as you want the sauce to stick to the pasta).
- Separately, get your largest sauté pan or deep skillet and place the prepared tomato sauce into the skillet.
- Simmer the tomato sauce until it is reduced by another ¼.
- Once the water is boiling in the large pot, cook the pasta until it has a slight bite.
- Use a container and save about a cup of the pasta water. Put aside.
- Strain the pasta, but do not cool it down with water or wash it.
- Add the cooked pasta into the tomato sauce. The pasta will finish cooking within the sauce. Add a little pasta water at a time to adjust for thickness in the sauce. The sauce should look dense but smooth in texture.
- Slowly stir everything together, adding in the butter, basil, and chili flakes.
- Take the skillet off the heat and add parmesan. Continue stirring until the cheese and butter are mixed into the sauce.
- Plate the pasta and garnish with a little bit of ricotta mixed with olive oil and salt. Enjoy!
Notes from the Chef:
– Cook the pasta until you feel like it needs another 2 or 3 more minutes in the water
– Drizzle a little bit of olive oil on top of the finished pasta for added richness and flavor
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