Capellini Pomodoro is a favorite dish in my house during the summer. It is fresh, light, and easy to prepare. My family eats it as a meal, but it would make a great side dish for chicken, steak or fish. It is particularly important with this dish to use high-quality, in-season tomatoes, fresh basil, and lots of freshly ground pepper.
I first decided to make this dish myself when my mother-in-law's tomato garden was bursting with produce. Try making this Simply Good dish for your family.
I first decided to make this dish myself when my mother-in-law's tomato garden was bursting with produce. Try making this Simply Good dish for your family.
Capellini Pomodoro
Total Time: 15-30 min Serves: 4
- 1/4 cup Extra Virgin Olive Oil
- 1/2 of a medium onion, diced
- 1-2 cloves of Garlic, pressed
- 1-2 pints of grape tomatoes, cut in half
- 5 leaves of Basil, chiffonade
- 1 pound Capellini (Angel hair)
- Salt and Pepper
Put a large pot of water on to boil.
Warm Olive Oil in pan over medium-low heat.
Salt boiling water and add Capellini.
Add onion to oil. Cook onion until translucent and soft, about 5 minutes.
Add garlic to onion and oil. Cook for about 1 minute.
Add tomatoes to onion, garlic and oil. Cook until tomatoes are just warmed through.
Strain pasta and add to tomato, onion and oil mixture, add salt and pepper to taste.
Sprinkle basil on top.
Enjoy.
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