Everyone adores Ina Garten because she revives the charm, joy, and fond memories of cooking television in the early 2000s. She is warm and funny, but most importantly, she shows novice cooks how to create delectable meals. Capellini, according to Ina, is one of the best pasta because it cooks up so quickly. It only takes about 5 minutes to prepare the entire dish. You’ll need some good olive oil, butter, salt, pepper, dried Capellini, and lemon. One of the simplest pasta dishes you will ever prepare is this one.
Who is Ina Garten?
Author, Barefoot Contessa host, and former employee of the White House Office of Management and Budget, Ina Rosenberg Garten hails from the United States. Eli Zabar, Anna Pump, and food expert Martha Stewart were her primary mentors. Her menu items include beef bourguignon in a more straightforward form, pear clafoutis, celery root remoulade, and coeur à la crème. Her gourmet food shop, Barefoot Contessa, was the start of Garten’s culinary career. She later expanded her activities to include several best-selling cookbooks, magazine columns, her line of convenience goods, and a popular Food Network television program.
Ina Garten’s Lemon Capellini Recipe
Because the pasta cooks quickly, prepare everything in advance. Ina has more cooking advice where that came from, including the term “mise en place,” which translates to “everything in its place.” One of Ina Garten’s Best Italian Recipes is the Lemon Capellini.
- 1 pound dried capellini
- 2 sticks of unsalted butter
- Zest and juice from 2 large lemons
- 2 teaspoons salt
- 1 teaspoon pepper
Tools You Will Need:
1. Microplane Zester
This Microplane is ideal for grating Parmesan cheese and zesting citrus.
2. Pasta Spoon
Instead of draining the starchy pasta water from the pot, a crucial step in this recipe is adding the cooked pasta to the sauce. Your friend will be a pasta spoon.
3. Nonstick Sauté Pan
Tossing the pasta and sauce together in this high-sided pan is useful.
Directions in Cooking Ina Garten’s Lemon Pasta
Step 1: Zest and Juice Lemons
Lemons should first be zested, then juiced, and then each should be set aside. Although I used a Microplane, there are other ways to zest a lemon.
Step 2: Cook pasta
Angel hair or capellini pasta should be cooked for 3–4 minutes, or until just al dente. Because of how delicate it is, if the pasta is overcooked, it will either fall apart or mush together. Additionally, you’ll be mixing it with the sauce, allowing it to continue to cook.
Step 3: Make Lemon Sauce
Put a sauté pan on medium heat to begin preparing the butter lemon sauce. Melt the butter sticks after adding them. Add the lemon juice, zest, and seasonings once the butter has melted. Mix well, then reduce heat to low.
Step 4: Transfer Pasta to Sauce
When the pasta is finished cooking, use a pasta spoon to remove it from the water and add it to the skillet with the sauce. Add reserved pasta water to the mixture and toss to keep the pasta moist. Don’t be afraid to add too much pasta water, just as a tip! It’s a secret ingredient that gives the sauce a rich silkiness and thickens it.
Step 5: Serve
The warm lemon capellini should be divided into six portions. Add more lemon zest, salt, pepper, or fresh herbs as a garnish. Fresh parsley is my preferred garnish, but basil would also be delicious. You can pair this past to focaccia, Italian bread.
Ina Garten’s Barefoot Contessa Cookbooks
Garten reappeared in 1999, this time focusing on publishing. In 1999, she published The Barefoot Contessa Cookbook, a sleeper bestseller that continued the Barefoot Contessa name. Garten and publisher Clarkson Potter were both pleasantly surprised by the book, which included the recipes that helped her shop succeed. After the initial pressing of 35,000 cookbooks was claimed, Garten eventually sold over 100,000 copies in the first year, necessitating second and third print runs right away. She made the most of her newfound fame by publishing Barefoot Contessa Parties in 2001. , Events! also garnered acclaim and strong sales; Barefoot Contessa Family Style came next in 2002. Parties and The Barefoot Contessa Cookbook! were finalists for the James Beard Awards in the category of Entertaining & Special Occasion Cookbooks in 2000 and 2002. Parties! was an unexpected nominee; Gunther was thought to lack the experience necessary to compete with nominees like French chef Jacques Pépin and world-renowned wine expert Brian St. Pierre.
Ina Garten’s Barefoot Contessa on Food Network
In 2002, Garten launched her Food Network show, solidifying her reputation through her books and appearances on Martha Stewart’s program. Barefoot Contessa Parties! and The Barefoot Contessa Cookbook’s success! Garten received a proposal from Food Network to host her cooking program on television. She repeatedly turned down this offer until the London-based production company behind Nigella Bites was brought on board. She agreed to a 13-show season, and Barefoot Contessa made its debut to enthusiastic reviews in 2002.
Ina Garten’s Barefoot Contessa Pantry
With her business partner Frank Newbold and in collaboration with Stonewall Kitchen, Garten introduced her line of pre-packaged cake mixes, marinades, sauces, and preserves in 2006 under the name Barefoot Contessa Pantry. Her most well-liked homemade recipes, including coconut cupcakes, maple oatmeal scones, mango chutney, and lemon curd, are the inspiration for these prepared foods. The suggested retail price for a single box of brownie mix, for instance, is ten dollars. These products are only offered through upscale cookware and gourmet stores like Crate & Barrel, Sur La Table, and Chicago’s Fox & Obel Market Cafe. If the first line of products is very successful, she intends to expand this brand soon.
Other Barefoot Contessa Publications
After her first three cookbooks received positive reviews and saw strong sales, she went on to write Barefoot in Paris and several columns for O, The Oprah Magazine. She also serves as the magazine’s consultant for entertaining, cooking, and party planning. Up until 2011, the shelter publication House Beautiful ran a monthly Garten column titled “Ask the Barefoot Contessa.” She started a small line of note cards and journals to go along with her books, and she wrote the prefaces for Kathleen King’s Tate’s Bake Shop Cookbook and Rori Trovato’s Dishing With Style. In this column, she answered letters from her readers and offered cooking, entertaining, and lifestyle advice. Lemon Roast Chicken with Croutons, one of her recipes, was included in The Best American Recipes 2005–2006. One more of Garten’s dishes was chosen for the Today’s Kitchen Cookbook, which is a collection of the most popular dishes from The Today Show, a daily news program.