Edible Geometry: Cappelletti Tricolore

Preparation Time: 10 min

Cooking Time: 1 hr

Serves: 4


for the white sauce

1 tbsp butter
4 big cloves garlic, grated
1 tsp garlic paste
2 tsp cornflour
2 cups milk
1 cube of parmesan cheese, grated
1 tsp oregano
1 tsp thyme
red chilli flakes
salt, black pepper to taste
2 small green bell peppers

for the tomato sauce

1 tbsp olive oil
2 tbsp tomato puree
2 small tomatoes, peeled and finely chopped
a bunch of coriander leaves, finely chopped
2 tsp red chili pepper powder
1 tsp basil
salt to taste

250 g cappelletti tricolore


1. White Sauce:

Grate garlic. Mix cornflour with some water to make a thick paste. Grate cheese. Heat butter in a wok on medium flame. Add the grated garlic and garlic paste, and saute for a minute. Add the cornflour paste and saute for one second, without letting it turn brown. Add milk and stir it continuously to avoid lumps, slightly increasing the flame. Once the mixture starts thickening, add oregano, thyme, salt, pepper, and red chilli flakes. Add grated cheese and allow it to melt into the
sauce. Do not delay, or the milk may boil over. Turn off the stove and keep this sauce aside.

2. Tomato Sauce:
Heat olive oil in a small deep pan. Add chopped tomatoes, tomato puree, coriander, basil, red pepper power and salt. Sautee for 10 min over medium flame. Cover and leave for another 15 min over low flame. Check to see if paste is smooth; mix and keep cooking until the sauce is reduced and rich.

3. The Sauce:
Put the white sauce back on the flame and mix until the coagulated layer of cream is mixed smoothly into the sauce. Spoon in tomato sauce until smooth and creamy.

4. Pasta:
Boil water in a large pot. Add pasta to the bubbling water and boil until the pasta is softened but not pasty (al dente). Do not overcook. Strain the pasta and spoon it into the sauce using a slotted spoon. In case the sauce is too thick, add some of the leftover water from the pasta pot until the desired consistency is achieved. Mix in chopped bell peppers.

Alternative serving:
Serve pasta onto plate and spoon the sauce over the pasta. Garnish with coriander leaves. Mix and eat.

This entry was published on October 9, 2011 at 19:46 and is filed under Cooking as Therapy. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Edible Geometry: Cappelletti Tricolore

  1. TomOctocus on said:

    Nice info to my mind. Thank u for posting that data.

    Tom Octocus
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