Saturday, April 26, 2008

Capellini Pomodoro

This is my favorite dish from the Olive Garden -- it's so light and easy and tasty, and the leftovers are fantastic.

14 oz angel hair (I use whole wheat)
8 med. tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and pepper, to taste

Cook capellini pasta according to package directions. Mix diced tomatoes, chopped basil, garlic & oil. Season with salt and pepper. Drain pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout. Serve immediately with freshly grated parmesan cheese.

This will serve 4 hungry people, especially if served with salad and parmesan popovers.

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