Capellini Capelli d’angelo

Capelli d’angelo has been popular in Italy since at least the 14th century so Wikipedia says, but it’s not the most popular or easy to cook al dente. It is so thin it cooks almost immediately and is commonly used with seafood dishes exceot in this case where cold capellini is served with fruit tomato. To make it is so easy and so tasteful.

 

IMG_1540