How to make Italian capellini pomodoro e basilico Chili flakes – make it spicy with a good pinch of red pepper flakes or enjoy as is.Fresh Basil / Basilico – thinly sliced green ribbons not only make your pasta bowl look pretty but perfumes it with the loveliest of summer’s aromas.Lemon – brightens up the sauce from all that garlic and balances the sweetness from the tomatoes with a little zest.You don’t want color but that perfect aroma that infuses the oil in the first 30 seconds, so take care not to burn it. Add it to the hot oil and only cook until fragrant. Garlic – use a microplane and grate all the garlic cloves into a paste.The most important thing is that you don’t overcook the noodles! Capellini vs Angel Hair – they are pretty much the same thing friends (0.85mm to 0.92 mm thick noodles VS 0.78mm – 0.88 mm thick) as you can see we are literally splitting hairs, use whichever you have.Using canned tomatoes would be a total disappointment, save those for slow simmered sauces like marinara, arrabiata or puttanesca. Stay away from grape tomatoes which are on the dryer side with tough skins and not suitable in this recipe. The Tomatoes -I love using a mix of sungold and red cherry varieties for their sweet flavor and thin skins.Better than Olive Garden and Il Fornaio, you absolutely must make this pasta dinner! If desired, salty capers or a good pinch of spicy red chili flakes can be added. No meat, no balsamic vinegar, no dairy and most definitely no canned tomatoes. ![]() ![]() Pomodoro or pomo d’oro translates as “golden apple” since the original recipe made use of the abundant golden cherry tomatoes that looked like little apples. Brightened up by a squeeze of fresh lemon juice this is the ultimate summer pasta bowl. Thin angel hair style pasta (“little hairs” in Italian) coated in a luscious pomodoro sauce – a fresh tomato sauce made from juicy cherry tomatoes, olive oil, garlic and basil.
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