Wednesday, April 26, 2006


Capellini Pomodoro

This pasta is super easy, quick, and absolutely awesome! Josh it a total meat eater. The first time I made it he complained that there was no meat in it, until he tried it! Now he loves it and asks me to make it constantly!

2 cloves garilc minced OR 5 to 6 heaping tablespoons of minced garlic from a jar
2 lbs roma tomatoes diced
1 oz fresh basil leaves minced
1/3 cup extra virgin olive oil
12 oz fresh parmesan/asiago/romano cheese blend (one whole shaker jar of Kraft works perfectly)
1 lbs Ditalini OR Capellini pasta, pepper to taste.

Heat olive oil and add garlic: cook unitl the garlic turns white
Add tomaties and pepper, heat through, stirring constantly (about 3-5 minutes, but not so long or hot that the tomatoes lose their shape)
Remove from heat
Transfer hot cooked pasta to large bowl and toss pasta with tomatoes mixture, basil, and cheese.

-Katie (AGD #421)

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