I’m so in love with this Capellini Pomodoro recipe! It’s an Olive Garden copycat Capellini Pomodoro and a darn good one. This flavorful Italian dish features angel hair pasta topped with a delicious tomato sauce, garlic, fresh basil, and Parmesan cheese, ready in less than 30 minutes—perfect for any night of the week.
Ingredients
- EVOO
- Garlic
- Tomatoes (fresh if you have more time, canned for a timesaving dinner!)
- Salt
- Pepper
- Marinara sauce
- Fresh basil
- Parmesan cheese
- Angel hair pasta
Directions
Step 1: Heat olive oil in a frying pan over medium-high heat. (Nonstick is best if you have one.) Add garlic; stir for a few seconds until it turns golden on the edges (this happens quickly). Add tomatoes, salt, and pepper. Cook, stirring occasionally, about 4 minutes. Add marinara sauce; cook another minute. Remove from heat.
Step 2: Meanwhile, heat water to boiling for pasta; cook according to package directions. Chop fresh basil while pasta is cooking.
Step 3: Transfer hot, cooked pasta to large bowl. Reserve some of the tomato sauce for garnish. Toss pasta gently with remaining tomato mixture, freshly chopped basil, and Parmesan cheese.
Step 4: Place in a serving bowl and top with reserved sauce. Serve with breadsticks or garlic bread and a crisp, green salad.
Expert Tips
- Be careful not to burn the garlic while sautéing, as it can turn bitter. Cook until just fragrant.
- Fresh, ripe tomatoes are the star of the sauce. Blanch and peel the tomatoes to remove the skin easily before chopping. If tomatoes aren’t in season, use a high-quality canned tomato like San Marzano.
- You don’t have to add marinara sauce to the recipe. However, if you like your pasta well-sauced, it adds a little more body to the tomato sauce and helps coat more of the noodles.
- Season the pasta water generously with salt to flavor the pasta as it cooks. Cook until al dente to prevent it from becoming mushy.
- Delay adding the basil until just before it’s needed, and if you have time, tear it by hand instead of chopping with a knife to prevent bruising and darkening.
Capellini Pomodoro Recipe FAQ
Of course! You can customize the dish by adding vegetables like spinach, mushrooms, onions, or bell peppers. It’s also delicious served with meatballs—I serve them on the side.
Capellini pasta (angel hair) is traditional, but you could also make it with other pasta like spaghetti or linguine.
This dish pairs well with a simple green salad, garlic bread, breadsticks, or roasted vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze individual portions.
Capellini Pomodoro
Ingredients
- ⅓ cup extra virgin olive oil
- 4 cloves garlic minced
- 2 14.5 oz cans good quality diced tomatoes (slightly drained), or about 2 pounds fresh, peeled and diced tomatoes
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 24 oz. marinara sauce
- 1 oz fresh basil leaves
- ½ cup grated Parmesan cheese
- 16 ounces angel hair pasta cooked
Instructions
- Heat olive oil in frying pan over medium-high heat. (Nonstick is best if you have one.) Add garlic; stir for a few seconds until turning golden on edges (this happens quickly). Add tomatoes, salt and pepper. Cook, stirring occasionally, about 4 minutes. Add marinara; cook another minute. Remove from heat.
- Meanwhile, heat salted water to boiling for pasta; cook according to package directions. Chop fresh basil while pasta is cooking.
- Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, freshly chopped basil, and Parmesan cheese.
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