Description
The fresh ingredients used in this pasta dish speak for themselves. Fresh vine-ripened tomatoes, basil straight out of the garden, fresh garlic, and a good quality first-pressed olive oil, tossed with capellini.
Ingredients
Scale
- 2 tablespoons olive oil
- 6 large garlic cloves, crushed
- 1/4–1/2 teaspoon red crushed pepper
- 1 extra-large farm fresh tomato, chopped
- 2 tablespoons minced fresh basil
- 2 teaspoons minced fresh parsley
- 3/4 teaspoon salt
- 1/2 pound capellini pasta or angel hair pasta
Instructions
Step 1:
- Bring plenty of water to a boil in a large saucepan. Salt generously. Cook pasta according to the package suggestion (usually 2-3 minutes). Stir initially to make sure the pasta does not stick together. Drain and set aside.
- If you like the pasta al dente, rinse in cool water to stop the cooking. Drain and set aside.
Step 2:
- In a large skillet, sauté garlic and crushed red pepper in the olive oil for a couple of minutes while stirring.
- Add the chopped fresh tomatoes and salt. Let it simmer for a couple of minutes.
- Next, add the basil and parsley. Stir to combine.
Step 3:
- Add the cooked capellini pasta. Toss with the sauce. Using tongs to incorporate the pasta may be helpful.
- Garnish with minced basil & parsley. Serve immediately.