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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Capellini with Tomatoes and Basil Recipe

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This recipe for Capellini with Tomatoes and Basil is from Angelique's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salt
½ c Olive Oil, plus extra for the pot
2 T Minced Garlic (6 cloves)
4 pts Small Cherry Tomatoes or Grape Tomatoes
18 lg Basil Leaves, julienned
2 T Fresh Curly Parsley, chopped
2 tsp Fresh Thyme Leaves, chopped
1 tsp Ground Black Pepper
½ tsp Crushed Red Pepper Flakes
¾ lb Capellini or Angel Hair Pasta
1 ½ c Freshly Grated Parmesan Cheese
Extra chopped basil and grated Parmesan, for serving
Directions:
Directions:
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot. Meanwhile, heat the ½ cup of olive oil in a large (12 inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, two (2) teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five (5) to seven (7) minutes, tossing occasionally until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the pasta to the pot of boiling water and cook two (2) minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

 

 

 

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