Capellini Pomodoro

April 19, 2006

That’s what we had for dinner last night. I’ve shared this recipe with a few people, I know Jaci makes it on occassion. It’s a form of what you can order at Olive Garden, but the homemade version is better, of course! This recipe, for as fancy as it looks and sounds, is very easy to make. It can actually be made in about a half hour to 45 minutes, from start to finish. Recipe is after the jump.

Capellini Pomodoro

*2 cloves minced garlic (I keep a jar in the fridge so I just dump a heaping spoonful in because really, you can never have too much garlic, lol)
*1/3 cup olive oil (or EVOO as Rachael Ray would say — extra virgin olive oil)
*crushed red pepper (to taste, but I use at least a teaspoon depending on freshness, more if I want it with a little more zing)
*salt to taste (about a 1/2 teaspoon)
*1 bunch or package of fresh basil
*12 plum or roma tomatoes, diced (you can seed them too, but if I’m rushed for time, I don’t)
*fresh grated parmesan
*chicken strips (we use the Perdue or Louis Rich pre-cooked strips, usually Italian flavor)
*1 package angel hair (capelin) pasta

1.Heat the olive oil and add garlic, salt and red pepper on low heat while you’re dicing tomatoes.

2. Add tomatoes and heat, about 2 to 3 minutes, add chopped basil, mix about 1 to 2 minutes. Ideally, tomatoes retain their shape and don’t get too saucy but if they do, it’s okay, it still tastes great!

The key to this is fresh basil. It doesn’t taste the same with dried basil. You can also make it with a couple of cans of diced tomatoes and it still tastes not too bad, but using fresh ingredients makes a difference.

3. Top hot, cooked pasta with sauce, parmesan cheese and chicken. Serve with fresh loaf of French bread, buttered and salad. Yumm-o!

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