D Cappellini Pomodoro Recipe
Pasta tossed in olive oil, garlic, roasted tomatoes, and fresh basil.
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Capellini
Bring a large pot of salted water to a boil. Add the capellini pasta and cook according to the package instructions until al dente, usually about 3-4 minutes. Stir occasionally to prevent sticking.
- 2
Drain the Pasta
Once cooked, reserve about 1 cup of pasta water, then drain the pasta in a colander. Set aside.
Sauce Preparation
- 3
Prepare the Garlic
While the pasta is cooking, peel and thinly slice the garlic cloves.
- 4
Roast the Tomatoes
In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and cook for about 5-7 minutes, stirring occasionally, until they begin to blister and soften.
- 5
- 6
Season the Sauce
Stir in the salt and black pepper. If the mixture is too thick, add some reserved pasta water to achieve your desired consistency.
Combining Ingredients
- 7
Combine Pasta and Sauce
Add the drained capellini pasta to the skillet with the roasted tomato sauce. Toss gently to combine, ensuring the pasta is well coated with the sauce.
- 8
Add Fresh Basil
Tear the fresh basil leaves and add them to the pasta. Toss everything together for another minute to incorporate the basil.
- 9
Serve
Taste and adjust seasoning if necessary. Serve the D Cappellini Pomodoro warm, garnished with additional basil if desired.
