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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!

Buon Appetito!

Capellini with tomato, garlic and basil

Ingredients

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

Procedure

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.

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