Here in Sandi’s Tiny Kitchen, we don’t demonize carbs. They’ve gotten a bad rap, but let’s be honest—carbs are your body’s favorite source of energy. I love having pasta for lunch because it keeps me full and fueled for the rest of the day. Plus, when you eat it earlier, your body has all afternoon to burn it off.
This is my quick-and-dirty capellini, a speedy one-serving pasta that’s perfect for your work-from-home lunch break. (You can easily double it up if you’re cooking for two!)
Cheesy Capellini Recipe
Cheesy Capellini Recipe
Ingredients
- 1 portion of capellini about 2 oz.
- 1 bacon strip cut into small pieces
- 1 Roma tomato chopped
- ⅓ cup sliced onions
- 1 clove garlic sliced
- 1 tsp tomato paste
- Fresh mozzarella cheese torn to taste
- A small amount of pasta water for the sauce
- Salt and pepper to taste
- EVOO to taste
Instructions
- Cut up your ingredients while waiting for the pasta water to boil.
- Cook the capellini as directed on the package minus one minute of cooking time. Capellini usually takes 3 minutes to get to al dente, so cook for 2 minutes.
- While the capellini is boiling, drizzle no more than a teaspoon of olive oil in a small pan. Add bacon and cook until slightly crisp. The pasta should be ready by now. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
- Add the tomatoes, onions, and garlic to the bacon. Cook until tomatoes are softened, about 1 minute. Add the tomato paste and cook for 30 seconds so it can caramelize.
- Add cooked pasta and 2 to 4 tablespoons of pasta water. Add more pasta water if needed.
- When the sauce has thicken to the consistency you like, add as much fresh mozzarella cheese as you like. Remove from heat and fold in the cheese.