Friday, September 27, 2013

Good Use for Garden Tomatoes and Basil: Part 2

I've said it before and I will say it again, pasta never gets old for me. I never tiring of trying out a new recipe. So yummy! My ultimate comfort food.

Here is another recipe I found that helped me to use up some of my mom's garden tomatoes. It is a recipe straight from the Olive Garden website. Did you know that they actually share many of their recipes online? You should check it out! Click here.

Capellini Pomodoro


14 oz capellini pasta (angel hair)
8 medium tomatoes, cut into 1/2" pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and freshly ground pepper, to taste


Cook capellini pasta according to package directions.

Mix diced tomatoes, chopped basil, garlic, and oil. Season with salt and pepper.

Drain pasta. Toss pasta with tomato mixture in a saute pan and heat throughout.

Serve immediately.

Source: Olive Garden website. You can find the recipe here.

Notes: I used a whole pound of pasta here. Who are we kidding? I'm not going to measure out. I also used a pasta spoon to scoop the pasta directly into the tomato mixture and skipped heating it in a saute pan. Because, really, the tomato mixture isn't meant to be cooked. You just don't want it to make the pasta cold when you toss the two together. However, if you take the pasta directly from the hot water that it cooked in straight to the tomato mixture, it will be just the right temperature.

Again, add Parmesan or leave it off. It's great both ways!

This is just so good!

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