Capellini Pomodoro
Directions
- 1Chop the cherry tomatoes in half.
- 2Mince the garlic thinly.
- 3Pick basil leaves from the plant.
- 4Stack and slice basil leaves.
- 5Toast pine nuts in a pan on the stove top until golden.
- 6Heat olive oil in a pan.
- 7Add the shaved garlic to the olive oil and cook until golden brown.
- 8Add the halved cherry tomatoes to the pan.
- 9Add a pinch of salt.
- 10Add fresh basil.
- 11Add the angel hair pasta.
- 12Toss the pasta with the tomatoes and garlic until the pasta absorbs the oil.
- 13Serve the pasta on a plate.
- 14Top with pine nuts and parmesan cheese.
- 15Garnish with fresh basil leaves.
- 16Serve with cheese toast on the side.
Ingredients
- 2 containers cherry tomatoes
- 1 head garlic
- 1 small pot basil
- 1 container pine nuts
- 1 bottle olive oil
- 1 pinch salt
- 8 servings angel hair pasta
- 8 servings parmesan cheese
- 2 slices cheese toast
Equipment
knifecutting boardcontainerspansheet pantongs