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Capellini Pasta Soup

Capellini Pasta Soup

Capellini Pasta Soup

Serves 6 

½ butternut squash, peeled and cubed
4 Tbsp extra virgin olive oil  (EVO)
1 carrot, finely diced
1 large leek, finely diced
1 onion, finely diced
2 cloves garlic, diced
100g smoked pancetta , chopped
¼ cup fresh sage and oregano, chopped
Pinch of Spice Trader chilli flakes    
1 Tbsp Sabato salted capers , rinsed 
2 litres Sabato chicken stock    
150g Rustichella Capellini , broken in half    
Sea salt and freshly ground black pepper
Parsley, to garnish

 

Heat oven to 180˚.

Toss butternut cubes in 2 Tbsp EVO and season with salt and pepper. Cook for 10-15 minutes.

Sauté the carrot, leek, onion and garlic in the remaining EVO until soft (about 10 minutes). Remove from saucepan and set aside. Brown off pancetta in the pan. Place the cooked vegetables back into the pan and add sage, oregano, chilli and capers. Cook for 1 minute.  Add both stocks and the pasta and cook for a further 10-15 minutes.

Season to taste and garnish with roasted butternut and parsley.

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