Daily Express – Capellini Alfredo

As mentioned earlier, last weekend was so hectic that I did not even had a chance to post the Daily Express. We were planning to relax and in the end we ended up rushing to the point that we forgot we even had to eat. It was late in the day Saturday when we realized that we were both extremely hungry and that we had not even thought about what to prepare. After a few minutes of quick thinking about what we had in the refrigerator, I decided to prepare a quick Capellini Alfredo. The very thin spaghetti like pasta in combination with an ersatz Americanized version of the original fettuccine with butter and cheese sauce was very satisfactory and very quick to prepare.

Since I had a few leftover hot dog buns form the day before I got an idea to make some garlic buns and to used the prepared garlic butter to make the Alfredo sauce. I made the garlic butter with a large clove of garlic and some fresh basil from the plant that is growing so nicely in Normita’s office. It was dying over the winter when it was in the living room, and since we moved it there has been thriving.

Fresh garlic and basil ready to make the bread and sauce

Starting with a basic garlic and basil butter I prepared the buns and then disinfected some romaine lettuce to make a nice fresh green salad. I boiled the capelettis and when ready, which only took a few minutes as they are so fine, I drained the pasta and in the same pot added the garlic butter, a bit of milk and heavy cream, salt, and pepper and brought that to a slow simmer. Once simmering I added some fresh Parmesan and when that was well melted and incorporated added the cooked pasta and tossed it in the butter and cheese sauce. We served it with a bit more Parmesan and a fresh grating of black pepper for toppings. It was just great and took almost no time at all to prepare.

The plated Capellini Alfredo ready to be devoured

Lucito