Capellini with Veal and Tomatoes
Delight your taste buds with this elegant and flavorful Capellini with Veal and Tomatoes recipe, a perfect blend of tender veal, delicate angel hair pasta, and a rich tomato sauce infused with aromatic garlic, fresh herbs, and a splash of dry white wine. This quick yet sophisticated dish comes together in just 40 minutes, making it an excellent choice for weeknight dinners or special occasions. The fresh basil and parsley add a fragrant, herbaceous touch, while a sprinkle of Parmesan cheese provides a savory finish. Pair it with a crisp side salad and a glass of white wine for a complete Italian-inspired dining experience. This recipe is ideal for lovers of comforting yet refined pasta dishes.
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Recipe Information
Ingredients
- 400 grams capellini pasta (angel hair)
- 300 grams veal, thinly sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 4 medium fresh tomatoes, diced
- 2 tablespoons tomato paste
- 125 milliliters dry white wine
- 125 milliliters chicken broth
- 0.5 teaspoons red pepper flakes
- 0.5 cups fresh basil, chopped
- 0.25 cups fresh parsley, chopped
- 0.5 cups Parmesan cheese, grated
- 1 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the capellini pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium-high heat. Add the veal slices and season with salt and black pepper. Cook for 2-3 minutes per side, until golden brown. Transfer the cooked veal to a plate and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Cook for 1-2 minutes until fragrant, being careful not to burn it.
Add the diced tomatoes, tomato paste, dry white wine, chicken broth, and red pepper flakes to the skillet. Stir to combine, scraping any browned bits from the bottom of the pan. Simmer for 10 minutes until the sauce thickens slightly.
Return the veal to the skillet along with the fresh basil and parsley. Cook for another 3-4 minutes to allow the flavors to meld.
Toss the cooked capellini pasta with the veal and tomato sauce in the skillet. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
Serve immediately, topped with additional fresh basil and a generous sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 339.3 g | 123% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 26.6 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1158 mg | 89% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 3973 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
