Capellini Pomodoro (Pasta with Fresh Tomato Sauce)
Description :
Years ago, an Italian restaurant served a dish called capellini pomodoro which I ordered often, sometimes adding grilled chicken or shrimp to the pasta. This is my own quick version.
Ingredient :
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1 ½ pounds Roma tomatoes
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1 pound capellini pasta
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2 tablespoons unsalted butter
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4 cloves garlic, minced
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salt and freshly ground black pepper to taste
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4 leaves basil, thinly sliced
Direction :
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Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.
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Score a shallow "x" in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes.
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Transfer peeled tomatoes to a food mill, and process until smooth.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce.
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While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
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Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.