Capellini Pomodoro Recipe
cherry tomatoes, fresh garlic, basil, & marinara sauce
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Ingredients
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Pasta & sauce
Tomato & aromatics
Finishing & garnish
Method
Pasta & sauce
- 1
Bring pasta water to a boil
Fill a large pot with 4 to 5 quarts (≈4–5 L) of water. Add 1 tablespoon kosher salt and bring to a rolling boil over high heat.
- 2
Cook capellini
Add 12 oz capellini to the boiling water and cook uncovered, stirring gently, for 2 to 4 minutes or according to package directions until al dente. Reserve 1 to 1 1/2 cups of the starchy pasta cooking water, then drain the pasta and set aside.
- 3
Warm marinara
While pasta cooks, pour 2 cups marinara into a large skillet or sauté pan and warm over medium-low heat until it just begins to simmer. Keep at a low simmer; you will finish the sauce with other ingredients.
Tomato & aromatics
- 4
Sauté garlic and tomatoes
Heat 2 tablespoons olive oil in a second large skillet over medium heat. Add the thinly sliced or minced garlic and cook 30 to 45 seconds, stirring, until fragrant and just beginning to color (do not burn). Add 2 cups halved cherry tomatoes and 1 teaspoon red pepper flakes (if using). Cook, stirring occasionally, 4–6 minutes until tomatoes soften and release juices.
- 5
Finishing & garnish
- 6
Bring pasta and sauce together
Add the drained capellini to the combined sauce in the marinara skillet. Toss gently over low heat, adding reserved pasta water in 2–3 tablespoon increments as needed to loosen and coat the pasta (use about 1/2 to 3/4 cup total, more if needed). Finish with 1 cup grated Parmesan and toss until evenly coated and silky.
- 7
Add basil and finish
Remove the pan from heat and fold in 1 cup torn fresh basil leaves and 1 teaspoon lemon zest (if using) to brighten the flavors. Taste and adjust salt and pepper.
- 8