Tuesday, November 30, 2010

Capellini Pomodoro

This recipe was inspired by a popular chain restaurant recipe. It's easy to make at home - and so much cheaper than dining out!


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 pasta 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

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