Capellini Pomodoro Recipe
Heirloom tomatoes, basil, toasted garlic, extra virgin olive oil, parmesan
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Ingredients
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Capellini Pomodoro
Method
Capellini Pomodoro
- 1
Prepare the Tomatoes
Dice the heirloom tomatoes and place them in a mixing bowl. Season generously with salt and freshly ground black pepper. Add half of the extra virgin olive oil and gently stir to combine. Set aside to allow the tomatoes to release their juices while you prepare the remaining components.
- 2
Toast the Garlic
In a wide sauté pan over medium-low heat, add the remaining extra virgin olive oil. Add the sliced garlic and cook slowly, stirring frequently, until the garlic is lightly golden and fragrant. Do not allow it to brown deeply, as this can make it bitter. Remove the pan from heat once toasted.
- 3
Cook the Capellini
Bring a large pot of well-salted water to a rolling boil. Add the capellini pasta and cook according to package instructions until al dente, usually 2–3 minutes. Reserve about 0.5 cups of the pasta cooking water, then drain the pasta.
- 4
Combine Pasta and Sauce
Add the drained capellini directly to the sauté pan with the toasted garlic and oil. Return the pan to low heat. Add the marinated tomatoes along with their juices. Toss gently to coat the pasta evenly. If the sauce seems dry, add a small amount of the reserved pasta water to loosen it.
- 5
Finish with Basil and Cheese
Remove the pan from heat and fold in the torn fresh basil leaves. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, finishing each portion with freshly grated parmesan cheese.
