I love pasta! Capellini is very thin spaghetti sometimes called angel hair pasta. My favorite way to make it is short and simple; with olive oil, tomato, garlic and basil. Fresh, light and satisfying! May be served as a side dish or as a light meal. I also like to serve it cold from the fridge with salad. Yum!
Capellini with tomato, garlic and basil
1/4 cup extra virgin olive oil
1/2 pound capellini (8 oz.)
3 garlic cloves (minced)
2 roma tomatoes (diced)
about 6 fresh basil leaves chopped
2 tsp kosher salt
pepper to taste
freshly grated parmesan cheese
1. In a medium sauce pan, bring water (about 6 cups) to a boil. Add generous pinch of salt and olive oil and start cooking capellini according to package instructions.
2. Meanwhile, in a large sauté pan, heat extra virgin olive oil (medium heat) and add minced garlic. Saute for about 2 minutes (do not brown).
3. Add tomato, basil and salt and pepper. Saute for about 3 minutes.
4. Turn off the heat. Add drained capellini to saute pan and stir until well mixed. Serve immediately or refrigerate for later.