Ease of Preparation: Easy
Yield: 4-6, as a primi or 2 as a secondi)
Capellini Pomodoro
Every cook needs a pasta with red sauce recipe in their repertoire, and this one in particular highlights the sweet, acidic, umami balance of San Marzano tomatoes. Backed up simply with warm garlic, aromatic basil and rich, salty Parmesan, this sauce is a star.
Ingredients:
- 2 14-ounce (397 ml) cans, San Marzano tomatoes
- ⅓ cup (80 ml) olive oil
- 3 cloves garlic, minced
- 2 large sprigs basil, leaves only, plus extra to garnish
- Salt and pepper
- ½ pound (227 g) capellini pasta
- Parmesan cheese, to garnish
Method:
Add the tomatoes to a large bowl, crush with hands. Set aside
To a large skillet, add olive oil and garlic and slowly heat over medium-low. Cook until fragrant, about 3-4 minutes.
Add the crushed tomatoes and season with salt and pepper. Raise heat to medium and heat through, about 8 minutes.
Whisk vigorously to emulsify olive oil into sauce. Add the basil leaves and stir to wilt.
Cook the pasta in a large pot of salted boiling water until al dente, around 4 minutes.
Strain pasta and add to the pan of sauce. Toss to coat and twirl in a ladle to plate.
Spoon a little bit of sauce over the pasta.
Grate over parmesan cheese and garnish with basil leaves.
Serve immediately.
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