Capellini with Shishito Peppers is a fusion pasta dish between Italian and Japanese. It's vegan, oil-based with salt & pepper, aromatic from garlic! It can be gluten-free by using GF pasta of your choice, (I used brown rice pasta.)
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Japanese Inspired, Italian Inspired, Vegan
Servings: 2
Author: Plant-Based Matters
Ingredients
15piecesshishito peppers
8ozcapellini(or any other long pasta of your choice)
1tbspextra virgin olive oilplus more for serving
2clovesgarlicthinly sliced
1/4cupwater or pasta cooking water
1tspdulse flakes(optional but highly recommended)
1/2tspsaltadjust to taste
1/4tspblack pepperplus more for serving
Instructions
In a large pot, start boiling water for cooking capellini.
Pull of the stems of shishito peppers. Slice in half lengthwise and remove the core/seeds. Then cut into 1/2-inch pieces. Place them in a fine mesh colander and rinse under running water to clean and to remove remaining seeds. Drain well and set aside.
Heat up a frying pan at medium high heat. Pour extra virgin olive oil and add garlic. Cook for 1-2 minutes until aromatic. Then add shishito peppers and cook for 2-3 minutes until tender but still crispy. For better taste and texture, do not overcook the shishito pepper.
Start cooking capellini in salted water for 2-3 minutes (see the notes below) or follow the instructions on the package.
While the pasta is cooking, add 1/4 cup water or pasta cooking water and dulse flakes. Season with salt and pepper. If using pasta cooking water, use less salt than listed above. Reduce the heat to medium to medium low.
Once the capellini is cooked, drain and transfer to the pan. Give a quick toss.
Serve with freshly cracked black pepper and drizzle of extra virgin olive oil for the finishing touch.
Notes
If you like heat, add red chili pepper flakes in step 3.
It can work with any other long pastas. I used brown rice capellini which takes about 7-8 minutes to cook. To adjust the timing, I started cooking the pasta right before step 3. Make your own judgement for the actual cooking time for the pasta of your choice.