Olive Garden Capellini Pomodoro Food
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
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.
OLIVE GARDEN CAPELLINI POMODORO RECIPE - (4/5)
Provided by jeknudson
Number Of Ingredients 7
Steps:
- Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass remaining Parmesan.
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- Cook the pasta in a large pot of salted, boiling water as per package directions until al dente. Drain and set aside.
- While the pasta is cooking, make the bruschetta mixture. Finely dice the tomatoes, discarding the seeds and insides. (I like to use a chopping tool to make this go much faster! See note).
- Combine the tomatoes with the balsamic, olive oil, garlic, and salt. Add the tomato sauce or marinara. Toss to combine and season to taste. (If using a plain tomato sauce, you may need to add extra salt, garlic, and basil than you would using a marinara).
- Once the pasta is drained, quickly heat the tomato bruschetta mixture in the same pot until just warm, approximately 3-5 minutes (or, you can leave it cold if desired). Do not cook too long as the goal is just to warm, not to break down the tomatoes. Remove from heat and stir in the basil.
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- Add the tomatoes and pepper and heat thoroughly (about 2-3 minutes), stirring constantly (tomatoes should not lose their shape). Remove from the heat.
- Transfer the hot, cooked pasta into a large bowl. Gently toss the pasta with the tomato mixture, the basil, and half of the parmesan cheese.
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