Capellini Pomodoro (Pasta with Fresh Tomato Sauce)
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Ingredients for - Capellini Pomodoro (Pasta with Fresh Tomato Sauce)

1. Roma tomatoes - 1 ½ pounds
2. Capellini pasta - 1 pound
3. Unsalted butter - 2 tablespoons
4. Garlic, minced - 4 cloves
5. Salt and freshly ground black pepper to taste - 4 cloves
6. Basil, thinly sliced - 4 leaves

How to cook deliciously - Capellini Pomodoro (Pasta with Fresh Tomato Sauce)

1. Stage

Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.

2. Stage

Score a shallow "x" in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes.

3. Stage

Transfer peeled tomatoes to a food mill, and process until smooth.

4. Stage

Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce.

5. Stage

While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.

6. Stage

Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.