Olive Garden Capellini Pomodoro

This Olive Garden Capellini Pomodoro is a bright, fresh-tasting pasta dish that captures the essence of simple Italian cooking. The sauce is made with juicy plum tomatoes, minced garlic, and a generous drizzle of extra virgin olive oil, creating a light yet flavorful coating for the delicate angel hair pasta. Finished with fresh basil and a dusting of Parmesan cheese, it offers a perfect balance of acidity, savoriness, and herbal notes. This recipe is ideal for a quick weeknight dinner or a light summer lunch. It comes together in under twenty minutes, making it a reliable favorite for home cooks who want restaurant-quality results without the fuss. Serve immediately to enjoy the best texture and flavor.

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 43.1

Dietary: Vegetarian

Description

This Olive Garden Capellini Pomodoro is a bright, fresh-tasting pasta dish that captures the essence of simple Italian cooking. The sauce is made with juicy plum tomatoes, minced garlic, and a generous drizzle of extra virgin olive oil, creating a light yet flavorful coating for the delicate angel hair pasta. Finished with fresh basil and a dusting of Parmesan cheese, it offers a perfect balance of acidity, savoriness, and herbal notes. This recipe is ideal for a quick weeknight dinner or a light summer lunch. It comes together in under twenty minutes, making it a reliable favorite for home cooks who want restaurant-quality results without the fuss. Serve immediately to enjoy the best texture and flavor.

Ingredients

2 Cloves Garlic -- minced
2 pound Plum tomatoes; seed --
1 oz Fresh basil leaves -- diced
1/3 c Ex-virgin olive oil
3 oz Parmesan cheese
12 oz Dry angel hair pasta -- cooked
1/4 ts Pepper

Directions

1
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions until al dente. Reserve a small cup of pasta water before draining.
2
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
3
Add the minced garlic to the skillet and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
4
Add the seeded plum tomatoes and pepper to the skillet. Cook for 2 to 3 minutes, stirring gently, just until the tomatoes are heated through and begin to soften but retain their shape.
5
Remove the skillet from heat.
6
Transfer the hot, cooked pasta to a large serving bowl.
7
Pour the tomato mixture over the pasta. Add the diced fresh basil and half of the Parmesan cheese.
8
Toss gently to combine, adding a splash of reserved pasta water if needed to help the sauce coat the noodles.
9
Serve immediately, passing the remaining Parmesan cheese at the table.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 43.1kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 11.6mg1%
Total Carbohydrate 9.3g4%
Dietary Fiber 2.8g12%
Sugars 5.9g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This dish is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a little water or olive oil to restore moisture.

Substitutions: If fresh plum tomatoes are unavailable, you can use high-quality canned whole peeled tomatoes, drained and roughly chopped. For a vegan version, omit the Parmesan cheese or use a nutritional yeast substitute.

Variation: Add a pinch of red pepper flakes to the garlic for a subtle kick of heat.

Keywords: capellini, copycat, garden, garlic, italian, minced, olive, plum, pomodoro, sauce, tomatoes, vegan, pasta, basil, parmesan, angel hair, dinner, quick, easy, vegetarian

Read it online: https://www.chefs-mate.com/recipe/olive-garden-capellini-pomodoro/