Cappellini Pomodoro Recipe
Angel hair pasta tossed with roma tomatoes, fresh basil, garlic and extra virgin olive oil, topped with grated parmesan cheese. Truly delicious!
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the angel hair 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 the pasta water for later use. Drain the pasta in a colander and set aside.
Sauce Preparation
- 3
Prepare the Tomatoes
While the pasta is cooking, wash and dice the roma tomatoes into small cubes. Set aside.
- 4
Chop the Basil and Garlic
Wash the fresh basil leaves, pat them dry, and roughly chop them. Peel and mince the garlic cloves.
- 5
Cook the Sauce
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the diced tomatoes, salt, and black pepper. Cook for 5-7 minutes until the tomatoes start to soften.
- 6
Combine Pasta and Sauce
Add the cooked angel hair pasta to the skillet with the tomato sauce. Toss gently to combine, adding reserved pasta water a little at a time if needed to help the sauce adhere to the pasta.
Finishing Touches
- 7
Add Basil and Cheese
Once the pasta is well coated with the sauce, remove from heat and gently fold in the chopped fresh basil. Serve immediately, topped with grated Parmesan cheese.
