Capellini Pomodoro, or tomato capellini

Capellini Pomodoro, or tomato capellini, combines a light sauce with long, thin pasta and is the simplest three ingredient dish you’ll ever make. It pairs perfectly with Insalata Caprese, a traditional caprese salad famous for the perfect mix of tomato, basil and cheese.

10 medium sized tomatoes, dice 8, slice 2
2 heads of garlic, diced
1 bunch of fresh basil, slice all but four large leaves
1 package of mozzarella cheese, sliced
1 package parmesan cheese, grated
1 bottle balsamic vinegar
1 bottle olive oil

Ingredients from the Cabinet or Local Grocery Store:
1 package of angel hair pasta
Salt/pepper to taste

Capellini Pomodoro: Heat several tablespoons of good olive oil in a saute pan. Add eight chopped tomatoes and let them begin to cook down. After a couple minutes, toss in your two heads of diced garlic. Add salt and pepper to taste and allow this mixture to simmer for 15 minutes, or until the tomatoes are completely cooked down. For the pasta water, add enough salt so it tastes like salt water. This will help flavor your noodles. Toss in the angel hair, and let it cook “Al dente,” or “to the bite,” which means your pasta will be firm but not hard. The pasta will retain heat and continue to cook outside of the water. This is why Italians emphasize cooking pasta until it is Al dente, so when it finally hits your mouth, it’s not too soft. Angel hair will cook fast so keep a close eye on it. Once your pasta is ready, drain it. In a separate bowl, combine equal amounts of pasta and pomodoro sauce. Fold together and top with grated parmesan and basil ribbons. Also, for extra presentation, add several whole leaves of basil to the top. Serve family style.