ASHLEY
08-30-2004, 08:56 PM
Capellini with Fresh Tomatoes and Basil
Also known as angel hair pasta, capellini is at its best tossed with a simple sauce of chopped fresh tomatoes, basil and fruity extra-virgin olive oil.
1/2 cup extra-virgin olive oil
2 lb. plum tomatoes, seeded and diced
1 cup fresh basil leaves, cut into thin strips
Salt and freshly ground pepper, to taste
1 lb. dried capellini
In a large nonreactive bowl, combine the olive oil, tomatoes, basil, salt and pepper, and stir until blended. Set aside.
Bring a large pot two-thirds full of water to a boil. Add salt and the capellini and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, add it to the tomato sauce and toss to mix. Adjust seasonings with salt and pepper. Divide the pasta among individual bowls and serve immediately. Serves 4.
Also known as angel hair pasta, capellini is at its best tossed with a simple sauce of chopped fresh tomatoes, basil and fruity extra-virgin olive oil.
1/2 cup extra-virgin olive oil
2 lb. plum tomatoes, seeded and diced
1 cup fresh basil leaves, cut into thin strips
Salt and freshly ground pepper, to taste
1 lb. dried capellini
In a large nonreactive bowl, combine the olive oil, tomatoes, basil, salt and pepper, and stir until blended. Set aside.
Bring a large pot two-thirds full of water to a boil. Add salt and the capellini and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, add it to the tomato sauce and toss to mix. Adjust seasonings with salt and pepper. Divide the pasta among individual bowls and serve immediately. Serves 4.