Capellini Pomodoro – Easy Olive Garden Copycat

This is a fresh, light homemade version of Olive Garden Capellini Pomodoro — made with ripe tomatoes, garlic, basil, and thin pasta. It’s super fast (20 mins, tops), uses basic stuff you might already have, and doesn’t feel heavy. Good for weeknights when you want real food but minimal effort.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: Bright, garlicky, fresh
• Great for: Summer dinners, budget nights, meatless Mondays

Why I Like This Recipe

Made this once when I had zero energy and even less groceries — some old basil in the back of the fridge, a few squishy tomatoes, and half a box of pasta. Tossed it all together, added garlic, boom. Tasted like I knew what I was doing. Been in the rotation ever since.

Ingredients

• 12 oz capellini (angel hair works too)
• ⅓ cup extra virgin olive oil
• 2 tsp minced garlic
• 2 lbs plum tomatoes, diced
• ¼ tsp pepper
• 1 oz fresh basil leaves (rough chopped)
• 3 oz Parmesan cheese, shredded

How To Make Capellini Pomodoro

1. Boil the pasta: Capellini cooks fast — like, 3-4 minutes. Drain it as soon as it hits al dente. Don’t walk away from the pot.
2. Sauté the garlic: Heat olive oil in a big pan, add garlic. Stir it for a minute or two, just till it starts smelling amazing. Don’t let it burn.
3. Warm the tomatoes: Add diced tomatoes + pepper to the pan. Stir for 2–3 minutes. You want them warm, still a little chunky — not mushy.
4. Toss it all together: In a big bowl (or honestly right in the pan), toss the hot pasta with the tomato mix, basil, and half the cheese. Coat everything well.
5. Serve hot: Top with the rest of the Parmesan and a little more basil if you’re feelin’ fancy. Serve right away — it’s best when warm.

Tips for Success

• Don’t overcook the capellini — it goes from done to soggy fast
• Use fresh tomatoes if possible, but canned San Marzanos work in a pinch
• Toss the pasta while it’s still hot — helps everything cling better
• Add basil at the end, not while cooking — it’ll wilt and go bitter
• Good olive oil makes a difference here

Storage and Reheating

• Fridge: Cool it down, then store in a sealed container. Keeps up to 2 days.
• Reheat: Pan on low heat with a splash of olive oil. Stir gently just till warm — don’t overdo it or the pasta gets mushy.

Frequently Asked Questions

• Can I use canned tomatoes?
  Yep. Go for whole or diced San Marzano — just drain a bit so it’s not too watery.
• What’s the best pasta sub?
  Angel hair or thin spaghetti works great. Just don’t go too thick — it throws off the vibe.
• Can I add protein?
  Totally. Grilled chicken, shrimp, or even some white beans if you’re keeping it veg.
• Is this good cold?
  Kinda. It’s best warm, but you could eat it like a pasta salad if you’re into that.
• Can I make it ahead?
  Make the tomato part ahead and store it. Then boil pasta fresh when you’re ready to eat.

Common Mistakes and How to Dodge Them

• Overcooking the pasta: This one cooks FAST. Set a timer and taste-test at 3 minutes. You’ll thank me.
• Cooking the tomatoes too long: You want them soft but still a little chunky. Overcooking = tomato soup.
• Adding basil too early: If it hits hot oil or simmers too long, it loses its fresh flavor. Add it after you turn the heat off.
• Using bland oil: Since olive oil is the base of the sauce, use the good stuff if you can. You’ll taste it.
• Letting it sit too long before serving: It’s best right after tossing. Waiting too long and it clumps together or dries out.

Nutrition Facts (Per Serving)

• Calories: 602 kcal
• Total Fat: 25g
• Saturated Fat: 6g
• Cholesterol: 14mg
• Sodium: 357mg
• Potassium: 767mg
• Total Carbohydrate: 73g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 21g

You Might Also Like:

• Baked Pasta Romana with Beef – Easy Olive Garden Copycat
• Lasagna Dip and Pasta Chips – Easy Olive Garden Copycat
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• Florentine Lasagna – Easy Olive Garden Copycat