Capellini al Pomodoro

🛒 Ingredients

• Capellini Pasta 90 g · 333 kcal
• Fresh Roma Tomatoes 280 g · 50 kcal
• Garlic 6 g · 9 kcal
• Fresh Basil 10 g · 3 kcal
• Extra Virgin Olive Oil 18 g · 160 kcal
• Parmesan Cheese 10 g · 40 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a boil for the pasta; meanwhile, prepare the sauce ingredients.
2. Finely mince the garlic and roughly chop the fresh basil leaves, reserving some for garnish. Dice the Roma tomatoes.
3. Heat the olive oil in a large skillet over medium heat, then add the minced garlic and sauté until fragrant, about 30 seconds.
4. Add the diced tomatoes to the skillet, season with salt and pepper to taste, and simmer for 8-10 minutes, stirring occasionally, until they break down into a sauce.
5. Cook the capellini in the boiling salted water according to package directions until al dente, usually 2-3 minutes.
6. Drain the pasta, reserving about half a cup of pasta water. Add the cooked capellini directly to the tomato sauce in the skillet.
7. Toss the pasta with the sauce, adding a splash of reserved pasta water if needed to create a silky consistency. Stir in most of the chopped fresh basil.
8. Serve immediately, garnished with remaining fresh basil and grated Parmesan cheese.