Capellini with Tomato and Basil

2005 September 8
by mike

Here’s the simple (and tasty) meal we made with the first ripe tomato that came from our backyard garden:

Capellini with Tomato and Basil


  • Capellini (angel hair) pasta for two
  • 1 medium tomato cut into bite-sized pieces
  • Small handful of fresh basil, cut into chiffonade
  • 1 clove of garlic
  • 1/2 teaspoon of red pepper flakes
  • Grated parmagiano-reggiano cheese
  • 4-5 tablespoons of olive oil

Cook the pasta according to directions and drain. While the pasta is cooking, heat the olive oil over medium heat. Crush the garlic clove with the side of a knife, remove the peel, and place in the heating olive oil. This will infuse the oil with garlicky goodness, but be sure to turn the garlic before it gets too dark. Remove the garlic when it is browned on all sides.

Add the red pepper flakes to the olive oil and a short time later add the tomato. Allow the tomato to cook for a minute or two and then add the basil. Stir to heat up the basil, then add the cooked pasta. Allow to cook for another minute or two and then remove from the heat and plate it up. Sprinkle a good amount of grated parmagiano-reggiano cheese over the top. Serve and enjoy!

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