capellini with tomatoes and basil...

Here is another favorite recipe of mine by one of my favorite cooks, The Barefoot Contessa. I have copied the recipe below and added a link to the Food Network website where you can print a recipe card of the recipe. Can't beat that!

Here is my prepared dish...

When I made this last week I actually changed it a bit. Instead of cherry tomatoes I used tomatoes a friend picked for me at a local farm. They were fresh and awesome! I only added basil and no other herbs and I forgot the red pepper flakes! I would feel free to adjust the recipe with what you have on hand OR what you can afford. All those herbs get pricey! I think I liked the tomatoes I used more, but all the other flavors the recipe calls for definitely makes it more yummy!

Capellini with Tomatoes and Basil

 Ingredients

• Kosher salt
• 1/2 cup good olive oil, plus extra for the pot
• 2 tablespoons minced garlic (6 cloves)
• 4 pints small cherry tomatoes or grape tomatoes
• 18 large basil leaves, julienned
• 2 tablespoons chopped fresh curly parsley
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 3/4 pound dried capellini or angel hair pasta
• 1 1/2 cups freshly grated Parmesan cheese
• Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
 recipe and recipe card