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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Capellini Pomodoro Recipe

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This recipe for Capellini Pomodoro is from Our 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:  
6 cloves of garlic, minced
2 cups of fresh tomatoes, chopped
1 c of oilive oil
½ c Parmesan Cheese
Angel hair pasta, freshly cooked
salt and pepper
6 basil leaves, finely chopped
 
Heat olive oil, add minced garlic, fry until fragrant. Add tomatoes- cook until slightly cooked down, add salt, pepper and basil.

Add cooked angel hair pasta-sprinkle Parmesan cheese.
Directions:
Directions:
Heat olive oil, add minced garlic, fry until fragrant. Add tomatoes- cook until slightly cooked down, add salt, pepper and basil.

Add cooked angel hair pasta-sprinkle Parmesan cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
This is a dish I learned how to make after many orders for lunch of Capellini Pomodoro at Villa Romano. I was pregnant with Myles and had this dish from Villa Romano. Ever since then, I had to learn how to make it. It was so easy to make and so good.

This has also become a family favorite dish.

 

 

 

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