Capellini Recipe
Pomodoro, fresh basil, extra virgin olive oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & Risotto
Method
Pasta & Risotto
- 1
Boil water and season
Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.
- 2
Make the pomodoro sauce
In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for about 30 seconds until fragrant, taking care not to burn the garlic. Add halved cherry tomatoes, a pinch of salt, and pepper. Cook, stirring occasionally, until the tomatoes soften and release their juices and form a bright sauce (8–10 minutes). Stir in torn or chopped fresh basil leaves; adjust seasoning with more salt and pepper if needed.
- 3
Cook capellini
Meanwhile, add capellini to the boiling water and cook until al dente according to package instructions (about 2–3 minutes for capellini). Reserve 1/4 cup (60 ml) of the pasta water before draining.
- 4
Combine pasta and sauce
Drain the pasta and transfer it to the skillet with the pomodoro sauce. Toss over medium heat, adding a splash of the reserved pasta water to loosen and emulsify the sauce. Drizzle in the remaining olive oil (about 1 tablespoon) if desired. Toss in the fresh basil leaves and remove from heat.
- 5
Finish and serve
Serve immediately with a light scatter of grated Parmesan cheese on top. If desired, finish with a final crack of fresh black pepper and a drizzle more olive oil. Optionally, sprinkle red pepper flakes for extra heat.