Here is one of my favorite, simple pastas. Oh so fresh and light and YUMMY!
Capellini Pomodoro
2 cloves garlic – minced
2 pounds Roma tomatoes – diced
1 ounce fresh basil leaves – minced
1/3 cup extra virgin olive oil
3-oz Parmesan cheese
2 cloves garlic – minced
2 pounds Roma tomatoes – diced
1 ounce fresh basil leaves – minced
1/3 cup extra virgin olive oil
3-oz Parmesan cheese
12-oz angel hair pasta
¼ tsp red pepper flakes
¼ tsp red pepper flakes
¼ tsp pepper
Chop vegetables. Cook pasta in lightly salted boiling water. Set aside when it is done (follow package instructions). Heat olive oil and add garlic in a large skillet over medium high heat. Cook it until it turns white. Add tomatoes, red pepper flakes, and pepper and heat through, stirring constantly for about 2-3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot cooked pasta to a large bowl. Toss pasta gently with tomato mixture, basil, and half of the Parmesan cheese. Serve immediately and top individual portions with remaining Parmesan.
Chop vegetables. Cook pasta in lightly salted boiling water. Set aside when it is done (follow package instructions). Heat olive oil and add garlic in a large skillet over medium high heat. Cook it until it turns white. Add tomatoes, red pepper flakes, and pepper and heat through, stirring constantly for about 2-3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot cooked pasta to a large bowl. Toss pasta gently with tomato mixture, basil, and half of the Parmesan cheese. Serve immediately and top individual portions with remaining Parmesan.
Love this recipe!Now if I could steal my kitchen back, I might make it!
ReplyDeleteEd would love this - I will have to make it for him.
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