How to Make Capellini Pomodoro

This Capellini Pomodoro recipe gets a wonderful touch of sweetness from the dried basil and a slight kick from the finely packed down red pepper. Coated with the classic and rich tomato sauce, this Capellini Pomodoro is beautiful, lip smacking, vigorous and magnificent to dish up as a light meal. Its taste revolves around the zest of the tomato sauce, which takes few minutes to prepare. It is preferred to make the sauce with fresh tomatoes, but you can use the canned ones if tomatoes are out of season. Garnish the Capellini Pomodoro with some herbs or spices to enhance its taste and overall look.

Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Utensils: Saucepan or frying pan, stirrer, colander or strainer, serving plate

Dried angel hair pasta: 1 pound
Salt for pasta water: 1 tablespoon
Extra virgin olive oil: 2 tablespoons
Onions, finely diced: ½ medium
Cloves garlic, finely diced: 3
Dried basil: 1 tablespoon
Crushed red pepper: 1/8 teaspoon
Tomatoes, finely diced: 1 can (about 28 ounce)
Salt and pepper: To taste
Freshly grated Parmesan cheese for garnishing – optional
Finely crushed red peppers for garnishing – optional


  • 1

    Bring a pot of water to boil and stir in 1 tablespoon of salt.

  • 2

    Add 1 pound of dried angel hair pasta to the boiling water and cook according to the instructions given on the packet.

  • 3

    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.

  • 4

    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.

  • 5

    Top the onion-garlic mixture with the finely dices tomatoes. Season this mixture with some black pepper and salt to taste.

  • 6

    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.

  • 7

    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.

  • 8

    Rinse the cooked pasta under running cold running water and drain well, giving it a couple of gentle shakes to shed the excess water.

  • 9

    Add the cooked pasta to the simmering tomato sauce and lightly stir to coat well.

  • 10

    Cover the saucepan or frying pan, reduce stove’s heat to low range and let of simmer for 5 to 8 more minutes.

  • 11

    Remove from heat and shift the Capellini Pomodoro into a large serving plate.

  • 12

    Sprinkle some nicely crushed red peppers and finely grated Parmesan cheese over the top of the Capellini Pomodoro – of you like.

  • 13

    Serve warm and enjoy, we hope you will love it!

Leave a Reply

Your email address will not be published. Required fields are marked *

six + 1 =