Bring a pot of water to boil and stir in 1 tablespoon of salt.
Add 1 pound of dried angel hair pasta to the boiling water and cook according to the instructions given on the packet.
For the meantime, decant 2 tablespoons of extra virgin olive oil into a large deep frying pan or saucepan. Set it on stove with medium heat and wait for 1 to 2 minutes until warm properly.
Add in the finely diced tomatoes, crushed garlic cloves, 1 tablespoon of dried basil and 1/8 teaspoon of ground red pepper. Stir fry for about 3 minutes or until the garlic and onion slices are lightly soft and browned.
Top the onion-garlic mixture with the finely dices tomatoes. Season this mixture with some black pepper and salt to taste.
Now reduce the stove’s heat to medium-low range and let this tomato sauce simmer for few minutes and rinse and drain the cooked pasta.
Get back to the pot of boiling pasta and check out if they are al dente. Take away the pasta’s pot from heat and drain it, suing a large colander or strainer.
Rinse the cooked pasta under running cold running water and drain well, giving it a couple of gentle shakes to shed the excess water.
Add the cooked pasta to the simmering tomato sauce and lightly stir to coat well.
Cover the saucepan or frying pan, reduce stove’s heat to low range and let of simmer for 5 to 8 more minutes.
Remove from heat and shift the Capellini Pomodoro into a large serving plate.
Sprinkle some nicely crushed red peppers and finely grated Parmesan cheese over the top of the Capellini Pomodoro – of you like.
Serve warm and enjoy, we hope you will love it!