Cappellini Pomodora Recipe
Pasta in extra virgin olive oil, roasted tomatoes and garlic, topped with fresh basil.
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Ingredients
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Pasta
Roasted Tomatoes
Garnish
Method
Preparation of Roasted Tomatoes
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Tomatoes
Wash the Roma tomatoes and cut them in half lengthwise. Place them cut-side up on a baking sheet.
- 3
Add Olive Oil and Seasoning
Drizzle the tomatoes with 2 tablespoons of extra virgin olive oil. Season with salt and black pepper. Add the peeled garlic cloves around the tomatoes.
- 4
Roast Tomatoes
Roast in the preheated oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
Cooking the Pasta
- 5
Boil Water
In a large pot, bring salted water to a boil.
- 6
Cook Pasta
Add the cappellini pasta to the boiling water and cook according to package instructions, typically about 3-4 minutes.
- 7
Drain Pasta
Once cooked, drain the pasta and reserve a cup of pasta water.
Combining Ingredients
- 8
Mix Pasta and Tomatoes
In a large mixing bowl, combine the cooked cappellini pasta with the roasted tomatoes and garlic. If needed, add some reserved pasta water to achieve a silky texture.
- 9
Toss with Olive Oil
Drizzle with an additional tablespoon of extra virgin olive oil and toss to combine well.
Serving
- 10
- 11
Garnish
Top with fresh basil leaves and sprinkle grated Parmesan cheese over the top.
