Spaghetti Summer - Chef Alfonso Caputo, Taverna del Capitano, Marina del Cantone (Na)

Nearly two summer seasons had past since my last visit to Taverna del Capitano.  Or was it three.  Anyway, as I drove the last few minutes or so downhill towards Piazza delle Sirene nestled on the marina, I couldn't help but wonder what Chef Alfonso Caputo would have in store for me that day.  

Chef Alfonso Caputo

Taverna del Capitano sits right on Marina del Cantone's small stony beach.  From the dining room's large windows you can hear the sounds of the crystal clear water blending in with the small talk of the sunbathers below.  You can also see the small dock where the chef often goes fishing during the off season as well as where the fishermen bring in their catch of the day.  

And that is why a visit to this Michelin starred restaurant is so exciting.  It's a an opportunity to not only try some of Caputo's classics, but a chance to see what has inspired him at the moment.   Beginning with an amazing appetizer - his capellini pasta with a tomato and redfish sauce,

Capellini is a pasta format very similar to spaghetti, just very very thin.  The pasta arrived cold in a small pot, while the sauce showed up in a separate colorful ceramic bowl.  

Instructions?  Add the pasta to the sauce, stir it up, and enjoy!

Another enticing summer spaghetti dish was Caputo's new entry for the 2019 season.

The spaghetti was cooked along with black cabbage and octopus.  Then a light addition of sea urchin and lemon is poured on top.




The acidity from the lemon lightly changes the color of the pasta without disturbing the delicate sea flavors.

Two pasta dishes that celebrate the sea.  And if you listen closely enough  you can hear the sounds of the crystal clear water blending in with the small talk of the sunbathers below.