Capellini Pomodoro

Capellini is a thin spaghetti. It's sometimes called angel hair, although some pasta manufacturers market both, with the capellini strands just slightly thicker than the angel hair.

Capellini Pomodoro, which typically features a light, chunky tomato-basil sauce, has become very popular in some Italian-style restaurant chains in the U.S., such as Olive Garden and Romano's Macaroni Grill. But it's easy enough to make at home, and quick enough for a weeknight dinner, when you use canned diced tomatoes instead of fresh.

Here is my version. I use the petite-cut diced tomatoes, as I think they better complement the delicate angel hair; but regular diced tomatoes work fine as well.

Vegans need only hold the cheese (or use a vegan cheese alternative).

Serve with a green salad and some crusty bread.

RECIPE:

8 ounces dried capellini or angel hair pasta
1 tablespoon extra virgin olive oil
1 clove garlic, minced
2 cans (14.5 ounces each) diced tomatoes, preferably petite-cut, undrained
1 can (8 ounces) tomato sauce
1/4 cup fresh basil leaves, shredded or coarsely chopped, divided
Salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)

Cook the capellini according to the package directions. Drain.

Meanwhile, in a medium saucepan, saute the garlic in the olive oil over medium-low heat, just until the garlic becomes fragrant. Do not let the garlic burn.

Stir in the tomatoes, tomato sauce, half of the basil, salt, and pepper.

Raise the heat to medium-high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

Toss the pasta with the sauce, and sprinkle with the remaining basil. Serve with grated Parmesan cheese, if desired.

-- 3-4 servings