CAPELLINI WITH TOMATOES AND BASIL
Steps:
- Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
- Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
- While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
- Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
PASTA POMODORO
Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!
Provided by DEBNJAMES
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
- Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.
Nutrition Facts : Calories 499.7 calories, Carbohydrate 69.7 g, Cholesterol 5.7 mg, Fat 18.3 g, Fiber 5.4 g, Protein 16.2 g, SaturatedFat 2.9 g, Sodium 349.9 mg, Sugar 6.5 g
CAPELLINI POMODORO
Make and share this Capellini Pomodoro recipe from Food.com.
Provided by Josie M
Categories European
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil and add garlic, cook until garlic turns white.
- Add diced tomatoes and pepper.
- Heat through stirring constantly.
- About 2 to 3 minutes.
- Remove from heat and add basil and half of the cheese.
- Toss gently with the pasta.
- Serve at once and top with remaining cheese.
CAPELLINI CAPRESE
Give this Capellini Caprese dish its vibrant flavor with fresh tomatoes and basil. The Italian dressing on Capellini Caprese really makes it sing.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
- Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g
PERFECT POMODORO SAUCE WITH CAPELLINI
This simple dish of angel-hair pasta and a quick tomato sauce is just what you want to eat when tomatoes are at their glorious peak and you don't want to spend much time in the kitchen.
Provided by Adapted from
Yield 6
Number Of Ingredients 9
Steps:
- 1 Heat the oil in a medium saucepan over medium heat
- 2 Once the oil shimmers, add the garlic (to taste), salt and pepper; cook, stirring frequently, until the garlic is fragrant but not burned, 30 seconds to 1 minute
- 3 (If you burn the garlic, use a slotted spoon to scoop it out of the oil and proceed; if you leave it in, it will ruin the sauce
- 4 ) Add the tomatoes and their juices and the sugar; cook until reduced and thickened, 15 to 30 minutes, stirring occasionally, depending on the juiciness of the tomatoes
- 5 Taste, and add more salt and/or sugar, as needed
- 6 While the sauce is cooking, prepare the pasta: Bring a large pot of generously salted water to a boil over medium-high heat
- 7 Add the pasta and cook until just under-done, about 1 minute before the cooking time recommended in the package directions
- 8 Drain, reserving 1/2 cup of the pasta cooking water
- 9 Return the pasta to its (now empty) pot
- 10 Check on your sauce
- 11 If you like it chunky, leave it as is
- 12 Or pulse it a few times using an immersion (stick) blender, to make it smoother
- 13 Stir in the chopped basil and butter
- 14 Pour into the cooked capellini; use tongs to incorporate it and coat the pasta
- 15 Let the capellini finish cooking in the sauce over medium heat until just tender, 1 to 2 minutes
- 16 Taste, and add a little more salt, as needed
- 17 If the sauce has become too thick, stir in 1 to 2 tablespoons of the reserved pasta cooking water at a time until you like the consistency
- 18 Serve right away, garnished with a few basil leaves, if desired
Nutrition Facts : Calories 310 calories, Fat 10 g, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 6 g
OLIVE GARDEN CAPELLINI POMODORO
This is an incredibly easy, incredibly delicious dish. It is a takeoff from the Olive Garden original. I like more garlic, more basil, and less oil than their recipe calls for, but you can go to their website and get the original. This is a real kid pleaser. If they hate tomatoes, leave them out. It's still delicious. I wanted to add that you almost can't put too much basil in this. I made this again last night and probably used 40 large basil leaves or more, and some fresh parsley that my son picked by mistake. I did note that when I used 6 cloves of garlic, they were small to medium cloves. When they were large, I used only 4. Garlic is a matter of preference, though and you may love 6 large cloves. You can also increase the amount of fresh tomato, but do increase your garlic in proportion. It always amazes me that this dish is so fast and sooooooooooooooo delicious!
Provided by Heartsong
Categories Low Cholesterol
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta in salted water and drain.
- You may process garlic, olive oil, basil leaves, salt and pepper whole in mini chopper or food processor and then stir into drained noodles.
- Or add garlic, olive oil, and basil. Stir well. Add salt, pepper, and tomatoes.
- Adjust seasonings to taste.
- Top with Parmesan, Romano, or Asiago cheese.
Nutrition Facts : Calories 322.7, Fat 8.1, SaturatedFat 1.2, Sodium 16.7, Carbohydrate 53.7, Fiber 4.9, Sugar 8, Protein 10
ONE-SKILLET CAPELLINI POMODORO WITH SAUSAGE
Here's a sausage lover's capellini pomodoro that tastes like it took hours to make-when it's really a 25-minute one-skillet dish. Accept praise anyway.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook and stir sausage in large skillet on medium heat 5 min. or until evenly browned, adding garlic for the last minute. Add tomatoes, water and pepper; stir. Bring to boil.
- Spoon sausage mixture to edge of skillet. Add pasta to center of skillet; press with back of spoon to completely cover pasta with liquid. Cover; simmer on medium-low heat 6 min. or until pasta is tender, stirring after 3 min. to combine ingredients. Meanwhile, mix cream cheese spread, milk and seasoning until blended.
- Add cream cheese mixture to pasta mixture in skillet along with the Parmesan and basil; cook and stir 2 to 3 min. or until heated through.
Nutrition Facts : Calories 470, Fat 30 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 75 mg, Sodium 890 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 6 g, Protein 18 g
GARLIC BUTTER CAPELLINI POMODORO WITH SHRIMP
Garlic Butter Capellini Pomodoro with Shrimp - simple prep, easy ingredients: capellini pasta, shrimp, garlic, butter, basil, and fresh tomatoes. Ready in 30 minutes!
Provided by James Chamberlain
Time 40m
Yield Serves 4
Number Of Ingredients 20
Steps:
- Heat a swish of oil in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side. Remove shrimp from the pan and set aside.
- In the same pan, heat just a tiny bit more oil over medium low heat and toss the garlic in. Saute for a minute or two until it smells amazing. Add the tomatoes and broth and simmer for 10-ish minutes. The tomatoes will start to become saucy, and gradually that sauce will start to thicken. This is good.
- Cook according to package directions. Drain and set aside.
- Add the butter and basil to the thickened sauce and stir to combine. If it needs thickening, let it hang out on low heat for just a little while longer. Season to taste. When the sauce is ready, add the shrimp back in. Serve the sauce over top of the pasta with a little Parm, salt, and pepper.
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- Cook the pasta according to the package directions in a pot of well salted water. Drain and set aside.
- Meanwhile, add the tomatoes, olive oil, garlic and salt to a blender or food processor. Process until smooth. Taste and add more salt if necessary.
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- Preheat a large skillet over medium low heat. Add a drizzle of olive oil and cook the garlic for about 30 seconds or so, just until it starts to release its aroma. Take good care not to burn it.
- Add the chili flakes and sliced tomatoes to the pan and hit them with a pinch of sea salt. Stir to combine. Cover with a lid and let them simmer until they start to burst and collapse. (a couple of minutes)
- Squeeze the lemon over the tomato sauce and remove from heat. Season to taste with sea salt and stir in the fresh basil and remaining olive oil.
- Meanwhile cook the pasta until al dente according to directions on the package. Make sure the pasta water is seasoned generously with sea salt and you do not overcook the noodles. Depending on the brand the capellini could be done as soon as it collapses in the water so make sure to test one right away.
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- Heat a swish of oil in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side. Remove shrimp from the pan and set aside.
- In the same pan, heat just a tiny bit more oil over medium low heat and toss the garlic in. Saute for a minute or two until it smells amazing. Add the tomatoes and broth and simmer for 10-ish minutes. The tomatoes will start to become saucy, and gradually that sauce will start to thicken. This is good.
- Add the butter and basil to the thickened sauce and stir to combine. If it needs thickening, let it hang out on low heat for just a little while longer. Season to taste. When the sauce is ready, add the shrimp back in. Serve the sauce over top of the pasta with a little Parm, salt, and pepper.
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