April 7, 2010

Ina's Capellini with Tomatoes and Basil

My son's fourth birthday party is today, so I needed a quick, easy, and healthy recipe for tonight's dinner. A combination of Ina and pasta is never a bad choice, so I thought this dish would work. I will let you know how it all turns out!

Ina's Capellini with Tomatoes and Basil
2009, Ina Garten, All Rights Reserved

•Kosher salt
•1/2 cup good olive oil, plus extra for the pot
•2 tablespoons minced garlic (6 cloves)
•4 pints small cherry tomatoes or grape tomatoes
•18 large basil leaves, julienned
•2 tablespoons chopped fresh curly parsley
•2 teaspoons chopped fresh thyme leaves
•1 teaspoon freshly ground black pepper
•1/2 teaspoon crushed red pepper flakes
•3/4 pound dried capellini or angel hair pasta
•1 1/2 cups freshly grated Parmesan cheese
•Extra chopped basil and grated Parmesan, for serving

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

The Result:
This was a delicious light dinner that came together very quickly. It was super-flavorful without being too heavy. It was a perfect choice for a hectic weeknight!

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