I love pasta! Capellini is very thin spaghetti sometimes called angel hair pasta. My favorite way to make it is short and simple; with olive oil, tomato, garlic and basil. Fresh, light and satisfying! May be served as a side dish or as a light meal. I also like to serve it cold from the fridge with salad. Yum!
Buon Appetito!
Capellini with tomato, garlic and basil
Ingredients
1/4 cup extra virgin olive oil
1/2 pound capellini (8 oz.)
3 garlic cloves (minced)
2 roma tomatoes (diced)
about 6 fresh basil leaves chopped
2 tsp kosher salt
pepper to taste
freshly grated parmesan cheese
Procedure
1. In a medium sauce pan, bring water (about 6 cups) to a boil. Add generous pinch of salt and olive oil and start cooking capellini according to package instructions.
2. Meanwhile, in a large sauté pan, heat extra virgin olive oil (medium heat) and add minced garlic. Saute for about 2 minutes (do not brown).
3. Add tomato, basil and salt and pepper. Saute for about 3 minutes.
4. Turn off the heat. Add drained capellini to saute pan and stir until well mixed. Serve immediately or refrigerate for later.
Hay Q Rico!!!!! Esta yo la hago un dia de estos!!!!!
filli: es bien facil y sabrosisimo! espero pasen unos dias bonitos de vacation. me cuentan que tito cumplio años, felicidades! abrazo y te veo la semana proxima.
I want to thank you for your wonderful recipes, especially this one.
I works with any different pastas, but we know the magic is in the sauce.
I added 1 – 1/2 pounds of chicken breast strips, the easy way, just cut the breast into strips, I added a 1/3 coup of flour to coat the chicken, it helps the chicken to keep moisture and remain tender, and then sauteed the chicken on frying pan using 2-3 spoons of olive oil, no seasoning needed, just add it to the pasta when it is all done.
This is 3rd time I have done this recipe in 2 weeks and my family can’t get enough.
As my wife and kids said said to me last night when I made it: “it tastes like from the restaurant”
I love Colombian food, but my favorite is Cuban food, it is just awesome, I lived in Florida for many years and eating at any place in Miami made feel like home.
jesse: this is exactly what my recipes are for… they are guidelines and your creativity does the rest! bravo! thank you for the details about adding the chicken for my benefit and for the other readers. I make this recipe at least once a week. my children love it too! It is so flavorful. I like saving some for lunch the next day and eat it cold from the fridge with a salad. If you like cuban food try my picadillo recipe or the arroz con pollo. also for desert there is panetela de guayaba or masareal as they say in cuba. soon i will post my recipe for ropa vieja and black beans. thanks again for your comments. ps. i am married to the son of cuban immigrants so i have learned many recipes from cuban cuisine.
What I am hoping to find is recipe for Paella, it is one of my favorite recipes, although it is a complex and expensive to make recipe, it is worth all the work.
will post my paella recipe in the near future.
Thank you, would you do the Original Paella as per the Spaniards or you do the modified Cuban version?
arroz con pollo and paella are different. i make paella like in spain.
My wife is an American, and she loves Latin cuisine, in fact, that is all we eat.
She asked me last night:”when are going to make Caldo Gallego again?”
I don’t know where to post this, But I wanted to ask you if you would be considering making a Sauce for Meatballs, I use meatballs once or twice a week, I buy them from Costco frozen and preseasoned with Italian Flavor, I ussually used any of the Prego sauces and have a meal done in les than 15 minutes.
I usually look for sauces in the internet and mostly are overloaded with fat, I like sauces that are not overwhelmingly full of fat, your recipe here is a great example of a good sauce.
Alfredo Sauce is one I stay away from.
I will be checking regularly hoping that you probably got a great Meatballs online.
when i make meatball sauce i make something similar to my marinara sauce but without the carrots. first saute the meatball is a little olive oil then simmer for a while with the marinara. light and tasty!