Sharing A Recipe

If you've ever been to Olive Garden and ordered their Capellini Pomodoro, I have found a copycat recipe from the allrecipes.com website.  This is so yummy and super simple to make.  I substituted the roma tomatoes with my garden tomatoes, big boy variety.  I would not suggest making these without fresh garden tomatoes.  You really need the sweetness from the garden tomato to make this taste the way it should.  I have read that a brand named Campari sells yummy canned tomatoes, and supposedly you can find them at either Sams Club or Costco if you don't have access to fresh garden tomatoes.  I have yet to look for them though because we have had plenty of fresh tomatoes from our own garden.  Enjoy!

 

Capellini Pomodoro

Ingredients

• 1 (16 ounce) package angel hair pasta
• 1/4 cup olive oil
• 1/2 onion, chopped
• 4 cloves garlic, minced
• 2 cups roma (plum) tomatoes, diced
• 2 tablespoons balsamic vinegar
• 1 (10.75 ounce) can low-sodium chicken broth
• crushed red pepper to taste
• freshly ground black pepper to taste
• 2 tablespoons chopped fresh basil
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.