It’s the end of summer which means the squirrels leave our tomatoes alone opting instead for acorns and we actually get to pick baskets of tomatoes everyday. With this tomato surplus I decided to throw together one of the easiest, lightest, and most flavorful pasta dishes – Tomato and Basil Capellini.
Tomato and Basil Capellini, serves 4
1/2 cup extra virgin olive oil
2 Tbsp finely chopped garlic (about 5-6 cloves)
4 pints small cherry tomatoes
20 large basil leaves, torn or julienned
2 tsp fresh thyme leaves, chopped
1 tsp freshly ground black pepper
1/2 tsp crushed red pepper
3/4 pound capellini or angel hair pasta
Extra basil for serving
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of olive oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add tomatoes, basil, thyme, 2 teaspoons salt, black pepper, and red pepper. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to brown and soften.
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 and immediately run cold water over it, capellini cooks fast and it is not near as tasty if it is over cooked.
Place the pasta in a large serving bowl, add the tomato mixture and toss. Add olive oil or some of the pasta water if the pasta seems too dry. Serve immediately with extra basil sprinkled on top.