Cappellini Pomodoro Recipe
In olive oil, roasted tomatoes and garlic with fresh basil
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Ingredients
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Pasta
Sauce
Method
Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the cappellini pasta and cook according to package instructions until al dente, usually about 3-5 minutes. Drain and set aside.
Sauce Preparation
- 2
Roast the Tomatoes and Garlic
Preheat your oven to 400°F (200°C). Halve the cherry tomatoes and place them on a baking sheet. Peel and smash the garlic cloves, and add them to the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Roast in the oven for about 15-20 minutes, or until the tomatoes are blistered and soft.
- 3
Combine Ingredients
Remove the roasted tomatoes and garlic from the oven. In a large skillet, heat the remaining olive oil over medium heat. Add the roasted tomatoes and garlic, and gently mash them with a fork to create a sauce. Cook for an additional 2-3 minutes.
- 4
Mix in the Basil
Tear the fresh basil leaves and add them to the skillet. Stir well to combine and let simmer for another 2 minutes. Adjust seasoning with more salt or black pepper if needed.
Final Assembly
- 5
Combine Pasta and Sauce
Add the drained cappellini pasta to the skillet with the tomato sauce. Toss gently to coat the pasta evenly with the sauce. Cook for an additional minute to heat through.
- 6
Serve
Divide the cappellini pomodoro among serving plates. Garnish with additional fresh basil and a drizzle of olive oil if desired. Enjoy!
