Capellini With Parmesan and Arugula

Capellini with parmesan and arugulaI’ve developed an obsession with noodles since moving to Vancouver. It’s easy to see why. There are so many good Asian restaurants in downtown alone that it’s hard to keep track, and they pretty much all serve noodles in one form or another.

But I’m not so much obsessed with making noodles according to Asian cuisine as much as I’ve become obsessed with using capellini noodles, a very thin Italian pasta. It’s a versatile noodle; you can use it for all sorts of cuisine types. For example, it would stand up well in ramen, if you know how to make your own broth.

I like to keep things simple. Just boil the pasta, drain, and toss in your choice of seasoning and toppings. In this case, I season the capellini heavily with olive oil and parmesan and stir in arugula for a colorful vegetable element.


1 pack capellini
salt to taste
olive oil to taste
parmesan to taste
1 pack arugula
1 tomato, cut into small cubes

Boil water in a large pot with the salt, add the capellini and cook for about 3 min., or until al dente.

Drain the pasta, and keep the pot on low heat. Coat the bottom of the pot with olive oil and put the drained pasta back in. Stir the parmesan into the pasta and add more olive oil to taste. Stir in the arugula until it wilts. Plate the pasta and garnish with the tomato.