Friday, March 30, 2012

Garlicky Cappellini with Grape Tomatoes and Basil

I had the house to myself and anything I desired for dinner. So, I opened a bottle of wine and created one of the most delicious pasta dishes ever. It’s so easy to make, and stars fresh and flavorful ingredients. You simply heat extra virgin olive oil with garlic and onions and add beautiful grape tomatoes until they are warm and close to bursting. Then you toss the whole dish with al dente pasta, fresh basil, a splash of wine and Parmesan cheese. So easy! So amazingly good! Make sure to have some crusty bread on the side to soak up all the delicious garlic oil. This is a perfect summer evening dinner for your family, or just you!   

Garlicky Cappellini with Grape Tomatoes and Basil

Bursting with fresh flavors, this is a simple pasta that truly shines!
Serves 2

1/3 lb. cappellini, or other long skinny pasta
¼ cup extra virgin olive oil
1 pint grape tomatoes
½ onion, diced
3 cloves garlic, minced
1 cup fresh basil leaves, roughly chopped
Splash of white wine, optional
¼ cup Parmesan freshly grated cheese, plus more for topping
Kosher salt and fresh cracked black pepper

Heat oil in a large sauté pan over medium heat. Add onion and garlic and sprinkle generously with salt and pepper. Sauté until softened, about 5 minutes. Add grape tomatoes and cook until almost ready to burst, 5-10 minutes. Add a splash of white wine, if using, and let it slightly reduce.

Meanwhile, boil pasta in a large pot of salted boiling water until al dente. When pasta is almost finished cooking use a mug to scoop out some pasta water. Set pasta water aside and drain pasta.

Add cooked pasta to skillet, adding pasta water if dry. Add the basil and Parmesan cheese, and use tongs to toss all the ingredients together in the skillet. Sprinkle with extra salt and pepper.

Serve in large bowls with crusty bread and extra Parmesan cheese. Enjoy!

Recipe inspired by Ina Garten

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