Capunti Pasta is a country pasta from Puglia in the Southern part of Italy – one of the several open pasta shapes that originate in that area. It is great for holding robust sauces, but also for very simple accompaniments that highlight the flavours of the pasta and other ingredients.
Today, the basil is looking beautiful, and I do love pasta with tomatoes in summer, so we brought them together for a great dish for a light summery lunch.
You might like to have a look at similar dishes. Try Tagliatelle with Walnuts and Lemon, Pasta with a Cauliflower Sauce, Pasta Sauce with Aubergine, Red Peppers and Tomato, and Elegant Orzo Pasta with Wilted Spinach and Pine Nuts.
All of our Pasta recipes are here, or browse our Italian recipes. Read about different pastas, including Capunt. Perhaps we have other Capunti recipes. Or take some time to browse our Early Summer recipes.
Capunti Pasta with Basil and Tomato
On a beautiful Summers day, take some Capunti or similar pasta and cook in well-salted water until al dente.
Meanwhile chop some tomatoes, spring onions (scallions) and red chilli (to taste). Remove the leaves from half a bunch or so of basil.
Drain the pasta, reserving a little of the cooking water.
Drizzle the hot pasta with good extra virgin olive oil, and mix through the tomato, spring onions, basil leaves and chilli. Wet the pasta with some of the cooking water, mix gently. Season with salt and pepper.
Serve with Romano or Parmesan cheese.
recipe notes and alternatives
You may use chilli jam or chilli paste instead of the red chilli.