Create in the steps of Oceania Cruises’ esteemed Chef Franck Garanger. Here, we share his special recipe for Capellini Alla Emilio. 

Returning to Oceania after the birth of his son Emilio in 2005, Chef Franck Garanger was inspired to create this dish in his honor. The artichokes are seasonal to his birth month, while cherry tomatoes are a reminder of Emilio’s round, cherubic face.

Ingredients

• 2 large lemons, halved
• 8 baby artichokes
• ¼ cup extra virgin olive oil
• 2 cups finely chopped onion
• 1½ tablespoons finely chopped garlic
• 24 cherry tomatoes, halved
• ½ cup dry white wine (such as chardonnay)
• 1 pound angel hair pasta, preferably De Cecco or Barilla
• 1 to 1½ cups tomato sauce, heated
• 2 to 3 tablespoons basil pesto
• 4 to 6 slices fresh mozzarella or burrata cheese, each ½ inch thick

Cooking Instructions

1. Over medium heat, add olive oil, onion and garlic and sauté until translucent.
2. Add in artichokes, which have been prepared and cut into 1/4 inch thick wedges, along with cherry tomatoes.
3. Sauté the mixture until the artichokes are tender.
4. Pour in the wine and simmer until the sauce has thickened.
5. Add 1 cup of tomato sauce along with 1/2 cup of water from the cooked pasta, then stir in 2 tablespoons of pesto.
6. Reserve 1/2 cup of the pasta water before tossing the pasta with the mixture in the saucepan. Add in the reserved pasta water as needed, along with the remaining tomato sauce and pesto.
7. Divide pasta into individual servings, top with cheese and place under a broiler until the cheese is melted.
8. Serve immediately!

(serves 4-6)