Capellini with Fresh Tomatoes and Basil

Capellini with Fresh Tomatoes and Basil

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Capellini with Fresh Tomatoes and Basil

Also known as angel hair pasta, capellini is at its best tossed with a simple sauce of chopped fresh tomatoes, basil and fruity extra-virgin olive oil.

Recipe courtesy of Williams-Sonoma


  • 1/2 cup extra-virgin olive oil
  • 2 pounds plum tomatoes, seeded and diced
  • 1 cup fresh basil leaves, cut into thin strips
  • Salt and freshly ground pepper, to taste
  • 1 pound dried capellini


  • 1 In a large nonreactive bowl, combine the olive oil, tomatoes, basil, salt and pepper, and stir until blended. Set aside.
  • 2 Bring a large pot two-thirds full of water to a boil over high heat. Add salt and the pasta and cook according to the package instructions until al dente (tender but firm to the bite).
  • 3 Drain the pasta, add it to the tomato sauce and toss to mix. Taste and adjust the seasonings with salt and pepper.
  • 4 Divide the pasta among individual bowls and serve immediately.


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