Olive Garden's Capellini Pomodoro

Serving Size: 4

3 garlic cloves -- minced
2 pounds plum tomatoes -- seeded, diced
1 ounce fresh basil leaves -- minced
1/3 cup extra-virgin olive oil
3 ounces Parmesan cheese -- grated
12 ounces dry angel-hair pasta -- cooked
1/4 teaspoon freshly-ground black pepper

Cooking Directions:
Heat olive oil and add garlic; cook until it turns white. Add tomatoes
and pepper and heat through, stirring constantly, about 2 to 3 minutes.
Tomatoes should not lose their shape. Remove from heat.

Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato
mixture, basil and half of Parmesan cheese. Serve immediately and pass
remaining Parmesan.

This recipe yields 4 servings.

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