- Tomato Basil Capellini

TOMATO BASIL CAPELLINI


½ c olive oil
2 T chopped garlic
2 tsp fresh thyme leaves
4 pints cherry tomatoes
2 tsp kosher salt
1 tsp freshly ground pepper
Pinch of red pepper flakes
1 cup chopped fresh basil leaves
2 T chopped fresh parsley

2 T kosher salt
Splash of olive oil
¾ lb Capellini pasta
1½ c freshly grated Parmesan cheese

Heat the olive oil in a large sauté pan. Add the garlic and thyme and cook for 2 minutes on low heat. Add the cherry tomatoes and cook until soft but not mushy. Remove from heat and add the salt, pepper, red pepper flakes, basil and parsley to the pan.

Meanwhile, bring a large pot of water to the boil, add the salt, oil and pasta. The pasta takes only a few minutes to cook because it is so fine so keep your eye on it. Once cooked, drain and add directly to the pan. Toss ingredients, sprinkle on cheese and toss again.

Notes:

1. The recipe was a real surprise. I am used to heavy sauces on pasta and made this with caution but I will really surprises - this was great!