Ina Garten's Capellini with Tomatoes and Basil | Barefoot Contessa | Food Network
Ina makes a quick and delicious pasta dish using cherry tomatoes and fresh herbs from her garden! Talk about PERFECT for summer.
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Capellini with Tomatoes and Basil
RECIPE COURTESY OF INA GARTEN
Level: Easy
Yield: 6 servings
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 tomoatoes
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.
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Ina Garten's Capellini with Tomatoes and Basil | Barefoot Contessa | Food Network
15 Minute Garlic Cherry Tomato Pasta
Sauteeing garlic in olive oil until lightly golden and cooking tomatoes in that oil, until they burst, creates a flavorful and super simple sauce. The burst cherry tomato sauce goes perfectly with linguine or spaghetti. Top it with a handful of fresh basil leaves and good quality extra virgin olive oil and in about 15-20 minutes you'll have an awesome easy pasta recipe!
15-20 MINUTE MAX WEEKDAY RECIPES:
SUPPORT ON PATREON:
GEAR USED (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
Nonstick Fry Pan:
12 Quart Pasta Pot:
Mixing Bowls:
Pasta Spider:
OLIVE OIL
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
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INGREDIENTS: (I used half the ingredients for this video)
1 pound spaghetti
1 quart cherry tomatoes
1/2 cup packed basil leaves
10 cloves garlic
1 tsp kosher salt
1/4 tsp crushed red pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
1 cup pasta water
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Angel hair pasta with fresh tomato sauce
This dish focuses on the goodness of ripe tomatoes, letting them be just what they're meant to be - wonderful.
1 medium garlic clove
3 lbs tomatoes
2 tablespoons fresh lemon juice
1 teaspoon and a pinch salt
1 teaspoon sugar (optional)
1/2 teaspoon black pepper
1 lb dried capellini (angel-hair pasta)
1/2 chopped basil
Cook pasta based on the directions on the box
Angel hair pasta with tomato, garlic & basil
chef david Bishop teaching how to prepare Angel hair pasta with tomates, garlic and basil. This is a simple and delightful dish that will become a favorite!!
Vegan Summer Garlic & Tomato Capellini (or Angel Hair) with fresh Basil
Easy, easy, and did I mention easy? This is such a quick and delicious summer pasta dish, but let not that fool you into thinking this is not a world class dish. It is probably my mom’s all-time favorite. It is best when made with farm fresh tomatoes, fresh basil, and lots of garlic. It can be whipped up in just a few minutes and is one of those gourmet pasta dishes that will come in handy when you need something quick or have fancy guests for dinner. It works either way.
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Chat'n Dish: E20 - Angel Hair Pasta with Fresh Tomato Sauce
Recipe for Angel Hair Pasta with Fresh Tomato Basil Sauce, This is such an incredibly easy and delicious way to serve fresh tomatoes! Not having to cook the sauce saves time and keeps you away from the stove on hot summer days. It can also be served cold as a pasta salad to accompany grilled chicken or fish. The sauce is also an excellent topping for brochette, cheese omelets and chicken cutlets. I usually double the recipe so I have it on hand in the fridge for the next couple of days.