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Capellini with Tomato-Basil Sauce




Source of Recipe


Internet


List of Ingredients




1/3 cup extra-virgin olive oil
4 garlic cloves, chopped
4 pounds ripe plum (Roma) tomatoes, seeded and chopped
1 cup packed fresh basil leaves, coarsely chopped
Salt and crushed hot red pepper flakes
1 pound capellini (angel-hair pasta)
Freshly grated Parmesan cheese for serving


Recipe



Bring a large pot of lightly salted water to a boil over high heat.

Combine oil and garlic in a large skillet. Cook over medium heat, stirring often until garlic softens, about 3 to 4 minutes. Add tomatoes and increase heat to medium-high. Stir often, until tomatoes soften and give off their juice, about 10 minutes. Stir in basil and simmer for 2 minutes. Season with salt and red pepper. Transfer the sauce to a food processor and pulse until smooth or chunky, based on your preference.

Add pasta to boiling water and cook until barely tender, about 4 minutes. Drain well. Return pasta to pot, add sauce and toss lightly.

Serve immediately and pass Parmesan on the side.

Makes 4 to 6 servings