Capellini with Fresh Tomato Sauce

August 6, 2012

An ideal recipe for showcasing the best the season has to offer! Ultra-fresh heirloom tomatoes from the farm market and basil just picked from our garden… perfect. Because the flavors of the basil and tomatoes take center stage with very few other ingredients added, this is the type of dish that can only be made in summer; hothouse tomatoes grown thousands of miles away are definitely not an option.

This recipe is also super-fast: only takes 25-30 minutes from start to table since the only part that’s cooked is the angel hair pasta (aka capellini)! The heat of the pasta, added immediately to the tomato sauce after cooking, warms the sauce to just the right temperature for a late-summer supper, warm but not piping hot. Sometimes simple can be the most delicious!

(From Gourmet Today, naturally.)

Capellini with fresh tomato sauce

Serves 6 as a first course or 4 as a main course


  • 1  small garlic clove
  • Salt
  • 3  pounds ripe tomatoes
  • 2  tablespoons fresh lemon juice
  • 1  teaspoon sugar
  • 1/2  teaspoon freshly ground black pepper
  • 1  pound dried capellini (angel hair pasta)
  • 1/2  cup chopped fresh basil
  • Finely grated Parmigiano-Reggiano for serving
  • Extra-virgin olive oil for serving


  1. Mince garlic and mash to a paste with a pinch of salt, using side of a large, heavy knife.
  2. Core and coarsely chop two-thirds of tomatoes. Halve remaining tomatoes crosswise. Rub cut sides against large holes of a box grater set in a large bowl; reserve pulp and discard skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, 1 teaspoon salt, sugar, and pepper. Let stand for at least 10 minutes or up to 2 hours.
  3. Cook pasta in an 8-quart pot of boiling salted water (3 tablespoons salt) until al dente, about 2 minutes. Drain and immediately add to tomato mixture, tossing to combine. Sprinkle with basil. Serve with grated cheese and olive oil for drizzling.

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