Carrabba’s is one of our favorite guilty pleasures. It was introduced to me by my in-laws. We seem to default to a Carrabba’s dinner about 50% of the time when the Crane family gets together for an evening out.
Now, the infamous Cavatappi Amatriciana dish has somehow made its way into being an integral part of my relationship with Paul (the husband). We always make it at home during special occasions. It’s such an easy and tasty pasta dish that pairs just as well with vegetables as it does with a chicken or fish entree.
As I was looking through my blog recipe archives, I found my post on Cavatappi Amatriciana from Feb 2010. I decided that the photo of Cavatappi Amatriciana on that post just wasn’t going to cut it, since it really doesn’t do that dish justice. So, a redo was in order. I went off to the grocery store, came home and started cooking away.
Note: the actual Carrabba’s recipe includes bacon or pancetta (an Italian cured bacon), but since I don’t eat red meat I left that part out. As a substitute, you could use a soy version of bacon that you can find at the grocery store or cook up some eggplant “bacon” to add to the dish.
Ingredients (serves 2):
- 2 cups dry cavatappi pasta
- 1/4 tablespoon olive oil
- 1/2 cup minced yellow onion
- 1 clove minced garlic
- 1/3 cup dry white wine
- 1 7oz. can of diced tomatoes with juice
- 1/4 cup freshly grated romano cheese
- optional: fresh basil to garnish
1. Cook cavatappi pasta according to package
2. Heat olive oil in a saute pan over medium high heat. Cook onion and garlic for about 3 minutes, until onion starts looking slightly transparent.
3. Add white wine to the onion and garlic mixture. Turn heat down to medium and cook for about 3-4 minutes until the wine is cooked off.
4. Add diced tomatoes to the saute pan and cook for another 3 minutes so that the mixture isn’t too runny.
5. Add cooked pasta to the saute pan and toss with the onion/tomato sauce.
6. Add romano cheese to the pasta and mix well.
7. Garnish with fresh basil if desired.
8. Serve and enjoy!
It’s really amazing how much I’ve grown as a food photographer over the past year. Here’s a comparison of last year’s photo:
And this year’s photo: