The Ultimate 15-Minute Tomato and Basil Pasta (Capellini Pomodoro)
A quick and fresh Italian pasta dish featuring a simple sauce of cherry or grape tomatoes gently cooked in olive oil with garlic and a medley of fresh herbs including basil, parsley, and thyme. The light sauce is tossed with delicate capellini (angel hair) pasta and freshly grated Parmesan cheese. A splash of reserved pasta water is used to create a perfectly emulsified sauce that coats the noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Kosher salt
- 1/2 cup good olive oil, plus extra for the pot
- 2 tablespoons minced garlic (6 cloves)
- 4 pints small cherry tomatoes or grape tomatoes
- 18 large basil leaves, julienned
- 2 tablespoons chopped fresh curly parsley
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3/4 pound dried capellini or angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese
- Extra chopped basil and grated Parmesan, for serving
Instructions
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and a splash of olive oil to the water.
- While the water is heating, heat 1/2 cup of olive oil in a large (12-inch) saute pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the tomatoes, julienned basil, parsley, thyme, 2 teaspoons of salt, the black pepper, and red pepper flakes to the pan. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but do not break apart.
- While the tomatoes are cooking, add the capellini to the boiling water and cook for 2 minutes, or according to the package directions for al dente.
- Before draining the pasta, reserve about a cup of the pasta water. Drain the pasta.
- Transfer the hot, drained pasta to a large serving bowl.
- Add the tomato and herb sauce and the 1 1/2 cups of Parmesan cheese to the pasta. Toss well to combine.
- Add some of the reserved pasta water, a little at a time, if the pasta seems too dry, until the sauce reaches your desired consistency.
- Serve immediately in large bowls, with extra chopped basil and a bowl of extra Parmesan on the side for topping.
Notes
- Cooking the tomatoes just until they soften, without letting them fully break down, is key to the texture of this fresh sauce.
- Reserving some of the starchy pasta water is a crucial step to help the olive oil and cheese emulsify into a smooth sauce that clings to the pasta.
- Capellini and angel hair pasta cook very quickly, so be sure not to overcook them.
Find it online: https://cookupjoy.com/tomato-and-basil-pasta/