Jun 09 2026
Restaurants›Paesanos›Cappellini Pomodoro Recipe

Cappellini Pomodoro Recipe

Inspired by Paesanos
Time30m
Serves4

Heirloom tomatoes, basil, toasted garlic, extra virgin oil olive, parmesan.

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Ingredients

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Pasta

Pomodoro Sauce

Finishing & Garnish

Method

Pasta

  1. 1

    Cook the Cappellini

    Bring a large pot of water to a rolling boil. Add salt and cook the cappellini according to package instructions until just al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.

Pomodoro Sauce

  1. 2

    Toast the Garlic

    Heat extra virgin olive oil in a wide skillet over medium-low heat. Add sliced garlic and cook slowly, stirring frequently, until lightly golden and fragrant. Do not let it brown.

  2. 3

    Build the Tomato Sauce

    Add diced heirloom tomatoes and red pepper flakes to the skillet. Season with salt and black pepper. Gently simmer for 8–10 minutes, stirring occasionally, until the tomatoes soften and release their juices while still maintaining some fresh texture.

Finishing & Garnish

  1. 4

    Combine Pasta and Sauce

    Add the drained cappellini directly to the skillet with the pomodoro sauce. Toss gently to coat, adding reserved pasta water a little at a time to create a light, silky sauce.

  2. 5

    Finish the Dish

    Remove from heat and fold in fresh basil leaves and finishing olive oil. Taste and adjust seasoning if needed.

  3. 6

    Serve

    Plate immediately and finish with freshly grated Parmigiano-Reggiano. Serve hot.

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