Capellini Sun-Dried Tomato Pomodoro
From thepoint 14 years agoIngredients
- 16 ounces dry angel hair pasta shopping list
- 1 tablespoon salt, for pasta water shopping list
- 1/3 cup olive oil shopping list
- 6 cloves garlic, minced shopping list
- 1/2 medium sweet onion, diced shopping list
- 1/4 teaspoon crushed red pepper flakes shopping list
- 3 pounds plum tomatoes, seeded and diced shopping list
- 8 ounces sun-dried tomato pesto shopping list
- 1/2 cup white wine shopping list
- 1/4 teaspoon salt, or more to taste shopping list
- 1/2 teaspoon sugar, or more to taste shopping list
- 1/4 teaspoon black pepper, or more to taste shopping list
- 2 cups fresh basil leaves -- minced shopping list
- 1/2 cup fresh parmesan cheese shopping list
How to make it
- Start a pot of water to boil. Once your water starts boiling add salt and pasta. Cook until al dente, about 3-4 minutes. Once your noodles have finished cooking, drain and rinse with cold water to stop the cooking process. Make sure you strain as much water as possible from the noodles before continuing.
- While pasta is cooking, heat olive oil and add garlic, onion and red pepper flakes; cook until onion turns translucent. Add tomatoes, sun-dried tomato pesto, wine, salt, sugar, and black pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape.
- After the noodles have been rinsed and thoroughly drained, add them to your tomato sauce and gently stir to combine. Cook over medium heat until the noodles are warmed through. About 3-5 minutes.
- Transfer pasta and sauce to large bowl. Toss pasta gently with basil and Parmesan cheese. Serve immediately and pass additional Parmesan, if desired.
- Serve with salad and garlic bread.
People Who Like This Dish 5
- valinkenmore Malott, WA
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- thepoint Hagerstown, MD
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The Rating
Reviewed by 3 people-
Very nice!
a1patti in Salem loved it -
This sounds wonderful!
valinkenmore in Malott loved it -
ooh that is good!
joymariemystic_river1 in Bradenton loved it
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