Crispy Capellini Recipe

Name: Crispy Capellini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, smashed; 1 teaspoon dried red chili flakes; 2 tablespoons tomato paste; 1 dozen kalamata olives, finely chopped; zest and juice of one lemon (to save time, zest then juice lemon directly into the pan!); 1 tablespoon unsalted butter; 3/4 cup seasoned store-bought breadcrumbs (such as Progresso); 1/4 cup grated parmigiano reggiano; 1 tablespoon fresh mint, finely chopped; 1/4 cup fresh parsley, finely chopped; 1/2 lb capellini (angel hair)

Servings: persons

2 tablespoons olive oil
2 garlic cloves, smashed
1 teaspoon dried red chili flakes
2 tablespoons tomato paste
1 dozen kalamata olives, finely chopped
zest and juice of one lemon (to save time, zest then juice lemon directly into the pan!)
1 tablespoon unsalted butter
3/4 cup seasoned store-bought breadcrumbs (such as Progresso)
1/4 cup grated parmigiano reggiano
1 tablespoon fresh mint, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 lb capellini (angel hair)

1
Fill a large stockpot with water, salt generously, and heat to boil.
2
In the meantime, over medium heat, lightly saute oil, garlic, and chili flakes in a 12-inch skillet with sides that are 1 1/2 inches or higher. Take care that garlic does not burn. When garlic has softened (approximately 3-4 minutes), stir in tomato paste, olives, zest, and lemon juice (grate lemon zest and juice lemon directly into pan to save time!). Use butter to deglaze pan, scraping any bits from the bottom and incorporating them into the mixture. Next add breadcrumbs, stir well to coat with butter, and let them toast for approximately 4 minutes over medium heat.
3
Break capellini into thirds, so the noodles are approximately 3 inches long, and cook in boiling water for 2-3 minutes until al dente (or according to package directions). Drain and add immediately to breadcrumb mixture in skillet. Turn off heat and toss well. Add parmigiano reggiano, mint, and parsley to skillet while tossing, so that ingredients mix thoroughly. Serve immediately.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 garlic cloves, smashed, 1 teaspoon dried red chili flakes, 2 tablespoons tomato paste, and more.

Yes, Crispy Capellini falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Capellini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions