Capellini Arrabiata

Last weekend, my aunt and uncle came to Chicago for a short visit. We spent Saturday touring Chicago, which included a Chicago Architectural Tour and a walk through Millennium Park (with coffees in hand, of course). I always love spending time downtown and learning new things about the city we call our home, especially when family is involved.



Husband and I made this meal last night with some amazing cherry tomatoes that my aunt brought from Iowa. We sat at our counter, windows open and the breeze blowing, and all I could think about was how much I don't want summer to end. I couldn't help but soak in this perfect summer evening: the sun streaming across the counter tops, sitting next to my husband in cutoff jean shorts, eating the most simple and delicious summer meal together. Such a lovely picture of a season that is winding down. Lucky for me, Husband is around in all four seasons. :)




Capellini Arrabiata
Adapted from Gordon Ramsay

Serves 2

6 ounces capellini pasta
1 1/2 tablespoons olive oil
1/2 red onion, finely chopped
1 large garlic clove, minced
1-2 teaspoons red pepper flakes, or to taste
1/2 teaspoon dried oregano
1/4 cup white wine
1 cup (8 ounces) canned crushed tomatoes in juice
1/2 cup cherry tomatoes, halved
Pinch of sugar
Sea salt and black pepper
One handful basil leaves, chiffonated



Cook pasta and reserve 1/2 cup of salted pasta water.

Heat olive oil in a large saute pan and add onion, garlic, chili flakes and oregano. Cook over medium until onions have softened, about two minutes. Add white wine and deglaze the pan. Once wine has been reduced by about half, pour in the tomatoes and simmer until some of the tomato juice has evaporated. Stir in cherry tomatoes and sugar, cooking until tomatoes have softened a bit.



Add salt and pepper to taste. Mix in cooked pasta until everything is incorporated, adding a few tablespoons of pasta water at a time to make sure everything sticks. Top with basil and a little olive oil (and fresh Parmesan, if you'd like).