Empty My Fridge
Ina Garten's 5-Star Capellini with Tomatoes and Basil Barefoot Contessa
Ingredients
- Salt
- Olive oil½ cups
- Garlic · minced2 tbsp
- Cherry tomato4
- Basil · julienned18
- Parsley · chopped2 tbsp
- Thyme · chopped2 tsp
- Black pepper · ground1 tsp
- Chili flake · crushed flakes½ tsp
- Pasta · dried¾ lb
- Parmesan cheese · grated, chopped grated, for serving1 ½ cups
Instructions
- Bring a large pot of water to a boil, then add 2 tablespoons of salt and a splash of oil.
- In a large (12-inch) saute pan, heat the 1/2 cup of olive oil. Add the garlic and cook over medium heat for 30 seconds.
- Add the tomatoes, basil, parsley, thyme, 2 teaspoons of salt, the black pepper and the red pepper flakes. Lower the heat to medium-low and cook 5 to 7 minutes, tossing occasionally, until the tomatoes just begin to soften but stay whole.
- While the tomatoes cook, add the capellini to the boiling water and cook for 2 minutes, or according to the package directions. Drain, reserving some of the pasta water.
- Put the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add a little pasta water if the pasta seems dry.
Summarized from Food Network's video. Watch it for the details.
More recipes with
GarlicCheeseTomatoParmesan cheesePastaCherry tomato
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.