How to Make Capellini Pomodoro

Instructions

• 1

  Bring a pot of water to boil and stir in 1 tablespoon of salt.
• 2

  Add 1 pound of dried angel hair pasta to the boiling water and cook according to the instructions given on the packet.
• 3

  For the meantime, decant 2 tablespoons of extra virgin olive oil into a large deep frying pan or saucepan. Set it on stove with medium heat and wait for 1 to 2 minutes until warm properly.
• 4

  Add in the finely diced tomatoes, crushed garlic cloves, 1 tablespoon of dried basil and  1/8 teaspoon of ground red pepper. Stir fry for about 3 minutes or until the garlic and onion slices are lightly soft and browned.
• 5

  Top the onion-garlic mixture with the finely dices tomatoes. Season this mixture with some black pepper and salt to taste.
• 6

  Now reduce the stove’s heat to medium-low range and let this tomato sauce simmer for few minutes and rinse and drain the cooked pasta.
• 7

  Get back to the pot of boiling pasta and check out if they are al dente. Take away the pasta’s pot from heat and drain it, suing a large colander or strainer.
• 8

  Rinse the cooked pasta under running cold running water and drain well, giving it a couple of gentle shakes to shed the excess water.
• 9

  Add the cooked pasta to the simmering tomato sauce and lightly stir to coat well.
• 10

  Cover the saucepan or frying pan, reduce stove’s heat to low range and let of simmer for 5 to 8 more minutes.
• 11

  Remove from heat and shift the Capellini Pomodoro into a large serving plate.
• 12

  Sprinkle some nicely crushed red peppers and finely grated Parmesan cheese over the top of the Capellini Pomodoro – of you like.
• 13

  Serve warm and enjoy, we hope you will love it!