Capellini Pomodoro

The best Capellini Pomodoro pasta bowl of all times. An easy, light and zesty Italian sauce made with fresh tomatoes and basil. This simple, meatless, dairy free recipe is the absolute perfect weeknight dinner.

Course Main Course

Cuisine Italian

Keyword capellini pomodoro, tomato pasta, Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 474kcal

Ingredients

4 cups cherry tomatoes halved (mixed colors)
1/3 cup fresh basil thinly sliced
7 cloves garlic grated
4 tbsp extra virgin olive oil + more as needed
1 lemon juiced
1 pinch red chili flakes optional
3/4 lb capellini or angel hair pasta
sea salt + black pepper to taste

US Customary - Metric

Instructions

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. Take good care not to burn it.
Add the chili flakes and sliced tomatoes to the pan and hit them with a pinch of sea salt. Stir to combine. Cover with a lid and let them simmer until they start to burst and collapse. (a couple of minutes)
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.
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. Depending on the brand the capellini could be done as soon as it collapses in the water so make sure to test one right away.
Transfer the al dente cooked capellini directly into the pan with the cherry tomato sauce. Using kitchen tongs make sure to coat them well but taking good care not to break them. Add some of the pasta cooking water to stretch out the sauce if need be.
Serve with extra fresh basil on top and lemon wedges on the side.

Notes

The Tomatoes -I love using a mix of sungold and red cherry varieties for their sweet flavor and thin skins. Stay away from grape tomatoes which are on the dryer side with tough skins and not suitable in this recipe. Using canned tomatoes would be a total disappointment, save those for slow simmered sauces like marinara, arrabiata or puttanesca.
Capellini vs Angel Hair - they are pretty much the same thing friends (0.85mm to 0.92 mm thick noodles VS 0.78mm - 0.88 mm thick) as you can see we are literally splitting hairs, use whichever you have. The most important thing is that you don't overcook the noodles!

Nutrition