Best 4 Capellini With Tomatoes Garlic And Basil Recipes

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Welcome to the delectable world of culinary delights! Whether you're a seasoned chef or a novice home cook, preparing a delightful meal can be an incredibly rewarding experience. Today, we're embarking on a journey to discover the best recipe for a classic Italian dish: capellini with tomatoes, garlic, and basil. This simple yet flavorful pasta dish is sure to tantalize your taste buds and leave you craving more. With its vibrant colors, aromatic herbs, and tangy flavors, capellini with tomatoes, garlic, and basil is a symphony of Italian cuisine that will transport you to the heart of Tuscany. In this article, we'll guide you through the process of selecting the finest ingredients, mastering the cooking techniques, and assembling this culinary masterpiece. So, let's begin our culinary adventure and explore the best recipe for capellini with tomatoes, garlic, and basil.

Let's cook with our recipes!

CAPELLINI WITH TOMATOES, GARLIC, AND BASIL



Capellini With Tomatoes, Garlic, and Basil image

This is another pretty good diabetic recipe. It's got allot of flavor, and it makes your house smell really good too! :) The Diabetic Exchange on this one is: 2 1/2 carbohydrate (bread/starch), 1/2 fat

Provided by MizEmerilLagasse

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

olive oil flavored cooking spray
8 cloves garlic, thinly sliced
3 cups seeded and diced fresh tomatoes
1 cup fresh basil leaf, roughly chopped
1/2 teaspoon kosher salt (optional)
fresh ground pepper
8 ounces capellini
1 tablespoon olive oil
3 tablespoons shaved parmesan cheese

Steps:

  • Lightly coat a heavy nonstick skillet with cooking spray.
  • Place over medium heat and add the garlic slices.
  • Cook slowly until garlic is lightly and evenly browned.
  • Reduce heat to low and add tomatoes, basil, salt (if using), and pepper.
  • Cook just until the tomatoes are heated through, about 3 minutes.
  • Meanwhile, cook capellini according to package directions to al dente; drain and place on a pasta plate or in a large bowl.
  • Drizzle pasta with olive oil and toss to evenly coat.
  • Arrange the hot tomato mixture on top and sprinkle with Parmesan cheese shavings.
  • Serve at once, tossing the mixture as you serve.

CAPELLINI WITH TOMATOES AND BASIL



Capellini with Tomatoes and Basil image

Provided by Ina Garten

Categories     main-dish

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomoatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Steps:

  • Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
  • Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
  • While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
  • Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

CAPELLINI WITH TOMATO AND ARUGULA (ROCKET)



Capellini With Tomato and Arugula (Rocket) image

Make and share this Capellini With Tomato and Arugula (Rocket) recipe from Food.com.

Provided by Wendys Kitchen

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons sea salt
400 g capellini
4 tablespoons extra virgin olive oil
2 garlic cloves, peeled
8 roma tomatoes, washed and diced
salt & fresh ground pepper
1 bunch arugula, trimmed and washed (rocket)

Steps:

  • Bring 5 litres water to boil, add salt and pasta cook until al dente.
  • Meanwhile heat olive oil in pan and fry garlic until lightly browned.
  • Add tomatoes and pinch of salt. Cook 2 minutes on high heat.
  • Reduce heat and addrocket leaves and cook further 2 minutes.
  • Drain pasta reserving a little liquid.
  • Return pasta to saucepan, add liquid and stir through tomato sauce.
  • Season to taste and serve immediately.

Nutrition Facts : Calories 516.9, Fat 15.3, SaturatedFat 2.2, Sodium 3500, Carbohydrate 80.4, Fiber 4.7, Sugar 5.1, Protein 14.3

CAPELLINI POMODORO (PASTA WITH FRESH TOMATO SAUCE)



Capellini Pomodoro (Pasta with Fresh Tomato Sauce) image

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.

Provided by thedailygourmet

Categories     Pasta by Shape

Time 25m

Yield 4

Number Of Ingredients 6

1 ½ pounds Roma tomatoes
1 pound capellini pasta
2 tablespoons unsalted butter
4 cloves garlic, minced
salt and freshly ground black pepper to taste
4 leaves basil, thinly sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.
  • 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.
  • Transfer peeled tomatoes to a food mill, and process until smooth.
  • 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.
  • 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.
  • Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 69.7 g, Cholesterol 15.3 mg, Fat 9.1 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 3.7 g, Sodium 726.5 mg

Tips for Making Capellini with Tomatoes, Garlic, and Basil:

- To save time, use a food processor to quickly chop the tomatoes, garlic, and basil. - If you don't have capellini, you can substitute angel hair or thin spaghetti noodles. - For a more flavorful sauce, use sun-dried tomatoes instead of fresh tomatoes. - If you like spicy food, add a pinch of red pepper flakes to the sauce. - Serve the capellini with a sprinkle of grated Parmesan cheese and a side of crusty bread.

Conclusion:

Capellini with tomatoes, garlic, and basil is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. It is also a great way to use up fresh tomatoes from your garden. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy pasta dish, give this capellini recipe a try. You won't be disappointed!

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