Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Sun-Dried Tomato Capellini

Cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta, reserving about 1 cup of the cooking water.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes, and cook for about 1 minute until fragrant.

Add the cherry tomatoes, season with salt and black pepper, and cook for 1 minute over high heat. Then, reduce the heat and cook until the tomatoes soften, stirring occasionally.

Stir in the sun-dried tomatoes and mix well.

Add the cooked pasta to the skillet, along with some of the reserved pasta water, and toss to combine. Adjust the amount of pasta water to your desired consistency.

Stir in the grated Parmesan cheese and chopped basil, mixing until everything is well combined.

Serve immediately, with additional Parmesan cheese and red pepper flakes, if desired. If you prefer a milder dish, skip the extra chili flakes.

Yarin Shachagi

Sun-Dried Tomato Capellini

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