Ingredients
Scale
- 8 oz Capellini pasta
- 4 oz Fontina cheese, grated
- 4 oz Stracciatella cheese
- 1/2 cup Pineapple juice
- 1 Lemon, zested and juiced
- 2 cloves Garlic, minced
- 1/4 cup Olive oil
- 4 slices Bread, crusts removed
Instructions
- Step 1: Cook capellini according to package directions. Reserve about 1/2 cup of pasta cooking water before draining.
- Step 2: While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute, until fragrant. Stir in pineapple juice and lemon zest. Let simmer for 2-3 minutes, allowing the sauce to slightly reduce and thicken.
- Step 3: Add the drained capellini to the skillet with the pineapple-lemon sauce. Toss to coat.
- Step 4: Stir in grated Fontina cheese until melted and creamy, adding a little pasta water if needed to achieve desired consistency.
- Step 5: Remove from heat and gently fold in the Stracciatella cheese.
- Step 6: Toast bread slices until golden brown. Serve the pasta immediately, topped with the stracciatella and toasted bread slices. Squeeze fresh lemon juice over the top before serving.
Notes
- Store leftover pasta in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan over low heat, adding a splash of pasta water to maintain creaminess, avoiding overcooking.
- Serve with a side of arugula salad for a refreshing contrast to the richness of the Fontina and Stracciatella.
- For an extra burst of flavor, add a pinch of red pepper flakes to the garlic while it cooks in the olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American