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Capellini Pomodoro Recipe

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The best Capellini Pomodoro pasta bowl of all times. An easy, light and zesty sauce made with fresh tomatoes and basil.

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Ingredients

– Cherry tomatoes – Basil – Garlic – Virgin olive oil – Lemon juiced – 1 Red chili flakes – Capellini or angel hair pasta – Salt  - Black pepper to taste

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Preheat a large skillet over medium low heat. Add a drizzle of olive oil and cook the garlic for about 30 seconds or so, just until it starts to release its aroma.

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Add the chili flakes and sliced tomatoes to the pan and hit them with a pinch of sea salt. Stir to combine.

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Squeeze the lemon over the tomato sauce and remove from heat. Season to taste with sea salt and stir in the fresh basil and remaining olive oil.

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Meanwhile cook the pasta until al dente according to directions on the package. Make sure the pasta water is seasoned generously with sea salt and you do not overcook the noodles.

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Transfer the al dente cooked capellini directly into the pan with the cherry tomato sauce.

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