The ultimate celebration of sun-drenched Italian summers, this pasta is exactly what I crave when the tomatoes are heavy on the vine and the evenings are long. A perfect combo of delicate, silk-like angel hair, vibrant plum tomatoes, and the punchy, aromatic duo of fresh basil and garlic—it’s a dish that feels light as a breeze yet remains deeply satisfying. It is the kind of meal that reminds you that the simplest ingredients often make the most unforgettable memories.
Jump to RecipeCapellini Pomodoro Recipe Ingredients
- 12 oz capellini (angel hair pasta)
- ⅓ cup extra virgin olive oil
- 2 tsp minced garlic
- 2 lbs plum tomatoes, diced
- ¼ tsp freshly ground black pepper
- 1 oz fresh basil leaves, rough chopped
- 3 oz Parmesan cheese, shredded
How To Make Capellini Pomodoro Recipe
- Boil the pasta: Bring a large pot of heavily salted water to a boil. Add the capellini and cook for only 3 to 4 minutes. This pasta is incredibly delicate and cooks fast—don’t walk away from the pot! Drain it as soon as it hits al dente.
- Sauté the garlic: In a large, wide pan, heat the extra virgin olive oil over medium heat. Add the minced garlic and stir it for a minute or two. You want it to soften and become fragrant without turning brown or bitter.
- Warm the tomatoes: Add the diced plum tomatoes and pepper to the pan. Stir gently for 2 to 3 minutes. The goal is to warm the tomatoes through until they just begin to release their juices while still remaining slightly chunky and fresh.
- Toss it all together: In a large warmed bowl (or right in the pan if it’s big enough), toss the hot pasta with the tomato mixture, the fresh basil, and half of the shredded Parmesan cheese. Toss vigorously to ensure the oil and tomato juices coat every strand.
- Serve hot: Plate the pasta immediately and top with the remaining Parmesan and an extra sprinkle of basil if you’re feeling fancy. This dish is at its absolute peak when served warm and fresh.
Recipe Tips
- Tomato Quality is Key: Because the sauce isn’t cooked down for hours, the flavor of the dish relies entirely on the quality of your tomatoes. Use the ripest plum or Roma tomatoes you can find.
- Salt the Water: Since capellini is so thin, it doesn’t hold a lot of sauce. Flavoring the noodle itself by using plenty of salt in the boiling water is essential for a well-balanced dish.
- Don’t Overcook the Garlic: Burnt garlic will ruin the light, fresh flavor of the Pomodoro. Keep your heat at medium and keep that garlic moving.
- Fresh Basil Only: Dried basil won’t give you the same aromatic, peppery bite. Always opt for fresh leaves, and tear or chop them right before adding to prevent bruising.
What To Serve With Capellini Pomodoro Recipe
- A crisp, chilled glass of Sauvignon Blanc or Pinot Grigio
- Grilled chicken breast or sautéed shrimp
- Warm, crusty Italian bread with balsamic and oil for dipping
- A simple arugula salad with a light lemon vinaigrette
How To Store Capellini Pomodoro Recipe
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Angel hair can get mushy if reheated too long. I recommend a quick toss in a warm skillet with a splash of olive oil or water to revive the sauce.
- Freeze: Freezing is not recommended for this dish as the fresh tomatoes and delicate noodles will lose their texture.
Capellini Pomodoro Recipe Nutrition Facts
- Calories: ~410 kcal
- Carbohydrates: 58g
- Protein: 14g
- Fat: 18g
- Fiber: 4g
- Sugar: 5g
Nutrition information is estimated and may vary based on the specific ingredients used.
FAQs
While fresh plum tomatoes are the soul of this recipe, you can use high-quality canned diced tomatoes in a pinch. Just be sure to drain the excess juice so the pasta doesn’t become watery.
They are essentially the same! Both refer to very thin, long strands of pasta. In most grocery stores, they are interchangeable, though Capellini can sometimes be slightly thicker than the finest Angel Hair.
It can be! Simply omit the Parmesan cheese or swap it for a vegan nutritional yeast-based alternative. The base of olive oil, garlic, and tomatoes is naturally plant-based.
Capellini Pomodoro Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings15
minutes10
minutes410
kcalA light, fresh, and vibrant Italian pasta dish featuring delicate angel hair, ripe plum tomatoes, and fresh basil.
Ingredients
12 oz capellini
⅓ cup extra virgin olive oil
2 tsp minced garlic
2 lbs plum tomatoes, diced
¼ tsp pepper
1 oz fresh basil leaves
3 oz Parmesan cheese
Directions
- Boil the capellini in salted water for 3-4 minutes until al dente.
- Heat olive oil and sauté minced garlic until fragrant.
- Stir in diced tomatoes and pepper, warming for 2-3 minutes.
- Toss the hot pasta with the tomato mix, basil, and half the Parmesan.
- Garnish with the remaining cheese and serve immediately.
Notes
- Work quickly once the pasta is drained to prevent the thin noodles from sticking together.
- If you want a bit of heat, add a pinch of red pepper flakes to the oil along with the garlic.
- Save a tiny splash of pasta water to help the oil and tomatoes emulsify if the dish looks too dry.
