Capellini with Tomatoes Garlic and Basil
Transform your weeknight dinner routine with this vibrant and easy Capellini with Tomatoes, Garlic, and Basil recipe! Featuring delicate angel hair pasta tossed in a light, garlicky olive oil sauce, this dish is bursting with the fresh flavors of sweet cherry tomatoes and aromatic basil. Prepared in just 25 minutes, it's a perfect blend of simplicity and elegance, made complete with a sprinkle of freshly grated Parmesan for a creamy finish. The secret to its silky sauce lies in the reserved starchy pasta water, which beautifully binds the ingredients together. Quick, flavorful, and satisfying, this Italian-inspired pasta recipe is ideal for a light summer meal or a cozy dinner any time of year. Serve it with crusty bread and a crisp salad for a restaurant-quality dining experience at home!
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Recipe Information
Ingredients
- 12 oz Capellini (angel hair pasta)
- 2 cups Cherry or grape tomatoes
- 4 large Garlic cloves
- 4 tbsp Extra-virgin olive oil
- 1 cup Fresh basil leaves
- 1 tsp Salt
- 0.5 tsp Crushed red pepper flakes
- 0.5 cup Parmesan cheese, freshly grated
- 0.5 cup Water from boiled pasta
Instructions
Bring a large pot of salted water to a boil and cook the capellini according to the package instructions until al dente, about 3-4 minutes. Reserve 1/2 cup of the pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Slice the garlic cloves thinly and add them to the hot skillet. Cook, stirring frequently, until the garlic is golden and fragrant, about 1-2 minutes. Be careful not to let it burn.
Halve the cherry or grape tomatoes and add them to the skillet. Season with salt and crushed red pepper flakes, and cook for about 5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Roughly tear or slice the fresh basil leaves and set aside.
Add the cooked capellini to the skillet with the tomato and garlic mixture. Toss to coat the pasta evenly.
Gradually add the reserved pasta water, a few tablespoons at a time, to help create a light sauce that clings to the pasta.
Stir in the fresh basil and cook for an additional 1-2 minutes, just until the basil is wilted.
Remove the skillet from heat and sprinkle the freshly grated Parmesan cheese over the pasta. Toss gently to combine.
Serve immediately, garnished with additional basil leaves and Parmesan cheese if desired.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4184 mg | 182% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 10.2 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1424 mg | 110% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
