Shiitake & Tomato Capellini

This is a refreshing cold pasta that is loaded with Shiitake! It's a wonderful time to drink wine slowly and wait for the main course with cold pasta. Cappellini is a very thin pasta. It spreads the flavor of Shiitake and tomatoes in a nice way. The right amount of salt for boiling pasta is 1–1.3%. (Example: About 40g of salt for 3L water)

Ingredients (4 servings)

  • 280g Capellini (angel hair pasta)
  • 30g dried Shiitake
  • 3 (net weight: 500g) Tomatoes
  • 1/2 clove (2.5g) Garlic (finely chopped)
  • 1 tsp Olive oil
  • 2/3 tsp ●Lemon juice
  • 1/6 tsp ●Balsamic vinegar
  • 1/4tsp ●Salt
  • ●A pinch of pepper
  • 3 Tbsp ●Olive oil
  • 5 Basil leaves (julienned)
  • Basil, to taste


Rehydrate the Shiitake with lots of water, then remove the stems and cut into thin slices. Boil the tomatoes and remove the skins, then cut into bite-sized pieces.
Add the olive oil, garlic, and Shiitake to a frying pan, then season with salt (not included in ingredients) and stir fry. Set aside to cool.
Combine the tomatoes from 1. with 2. and ● in a bowl and leave to cool in the fridge.
Add salt (not included in ingredients) to a large pot of water and cook the Capellini for 30 seconds longer than the instructions on the packaging.
Once al dente, lightly rinse the pasta with running water and cool with ice water.
Drain 5. thoroughly, then add the sauce from 3. and julienned basil, and toss well.
Serve on a plate and garnish with basil.


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