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Olive Garden copycat Capellini Pomodoro

Capellini Pomodoro 

Ingredients

1/3 C. extra-virgin olive oil

3 cloves garlic (minced)

2 (14.5-ounce) cans diced tomatoes (or about 2 pounds fresh peeled and diced tomatoes)

1/4 Tsp. black pepper

1/4 Tsp. salt (to taste)

12 oz raw angel hair pasta (capellini)

2 C. chopped basil leaves (loosely packed)

1 C. Parmesan cheese (freshly grated)

Directions

1. Heat the olive oil in a skillet or in a saute pan over medium-low heat. Add the garlic and cook for about two minutes, or until tender. Add tomatoes and pepper and heat through, stirring constantly, about two to three minutes. Remove from the heat. Meanwhile, cook the angel hair pasta (capellini) in salted boiling water following the package directions. Drain well.

2. Transfer the hot, drained pasta to a large serving bowl. Toss the pasta gently with tomato mixture, the fresh chopped basil, and half of the Parmesan cheese. Serve immediately and offer the remaining Parmesan cheese at the table.

Source The Spruce Eats

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