Capellini Pomodoro (Pasta with Fresh Tomato Sauce)

Here’s a Capellini Pomodoro (Pasta with Fresh Tomato Sauce) recipe with instructions, followed by a calorie counter at the end:

Capellini Pomodoro (Pasta with Fresh Tomato Sauce)

Here’s a Capellini Pomodoro (Pasta with Fresh Tomato Sauce) recipe with instructions, followed by a calorie counter at the end:

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

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• 12 oz (340g) capellini (angel hair) pasta
• 2 tablespoons olive oil
• 4-5 cloves garlic minced
• 4 large ripe tomatoes diced (or 2 cups cherry tomatoes halved
• 1/4 cup fresh basil leaves chopped
• 1/4 teaspoon red pepper flakes optional
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese optional
• Extra basil leaves for garnish

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Instructions

 

• Cook the Pasta: Bring a large pot of salted water to a boil. Add the capellini pasta and cook according to package instructions (typically 2-3 minutes since it's a thin pasta). Drain the pasta and reserve about 1/2 cup of pasta water for later.
• Prepare the Tomato Sauce: While the pasta is cooking, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Add the diced tomatoes (or cherry tomatoes) to the pan. Cook for 5-7 minutes until the tomatoes break down and release their juices. Stir occasionally. Season with salt, pepper, and red pepper flakes if using. If the sauce looks too thick, add a bit of the reserved pasta water to thin it out to your liking.
• Combine Pasta and Sauce: Add the drained pasta to the pan with the tomato sauce. Toss everything together, ensuring the pasta is evenly coated with the sauce. If needed, add more pasta water to achieve a silky sauce consistency.
• Add Fresh Basil: Remove the pan from the heat and stir in the fresh chopped basil. Taste and adjust the seasoning with more salt and pepper if needed.
• Serve: Serve the Capellini Pomodoro in bowls, topped with freshly grated Parmesan cheese if desired, and garnish with extra basil leaves.

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Ingredients:

• 12 oz (340g) capellini (angel hair) pasta
• 2 tablespoons olive oil
• 4-5 cloves garlic, minced
• 4 large ripe tomatoes, diced (or 2 cups cherry tomatoes halved)
• 1/4 cup fresh basil leaves, chopped
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• Extra basil leaves for garnish

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Add the capellini pasta and cook according to package instructions (typically 2-3 minutes since it’s a thin pasta).
   • Drain the pasta and reserve about 1/2 cup of pasta water for later.
2. Prepare the Tomato Sauce:
   • While the pasta is cooking, heat 2 tablespoons of olive oil in a large pan over medium heat.
   • Add the minced garlic and cook for about 1 minute until fragrant but not browned.
   • Add the diced tomatoes (or cherry tomatoes) to the pan. Cook for 5-7 minutes until the tomatoes break down and release their juices. Stir occasionally.
   • Season with salt, pepper, and red pepper flakes if using.
   • If the sauce looks too thick, add a bit of the reserved pasta water to thin it out to your liking.
3. Combine Pasta and Sauce:
   • Add the drained pasta to the pan with the tomato sauce.
   • Toss everything together, ensuring the pasta is evenly coated with the sauce. If needed, add more pasta water to achieve a silky sauce consistency.
4. Add Fresh Basil:
   • Remove the pan from the heat and stir in the fresh chopped basil.
   • Taste and adjust the seasoning with more salt and pepper if needed.
5. Serve:
   • Serve the Capellini Pomodoro in bowls, topped with freshly grated Parmesan cheese if desired, and garnish with extra basil leaves.

Optional Tips:

• If you like your sauce creamier, you can add a tablespoon of butter before tossing the pasta.
• You can also add a splash of balsamic vinegar or a pinch of sugar to balance out the acidity of the tomatoes.

Calorie Counter (per serving, recipe serves 4):

• Capellini pasta (12 oz): ~630 calories
• Olive oil (2 tbsp): ~240 calories
• Garlic (5 cloves): ~20 calories
• Tomatoes (4 large): ~120 calories
• Basil (1/4 cup): ~5 calories
• Red pepper flakes: negligible
• Parmesan cheese (1/4 cup, optional): ~100 calories

Total Calories (without Parmesan): ~1015 calories
Calories per serving (without Parmesan): ~255 calories

Total Calories (with Parmesan): ~1115 calories
Calories per serving (with Parmesan): ~280 calories

This simple dish is fresh, light, and full of flavor! Enjoy your Capellini Pomodoro!