In this quick and tasty dish, thin and delicate cappellini pasta is paired with sweet cherry tomatoes that have been blistered and fragrant fresh basil. When you add a little olive oil and Parmesan cheese on top, it makes the whole thing taste great.
Ingredients: 8 ounces capellini pasta. 2 cups cherry tomatoes. 2 cloves garlic, minced. 1/4 cup extra virgin olive oil. Salt and pepper to taste. 1/4 cup fresh basil leaves, torn. Grated Parmesan cheese for serving.
Instructions: Cook capellini according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water. In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and cook until blistered and starting to burst, about 5-7 minutes. Add minced garlic to the skillet and saut for another minute until fragrant. Season with salt and pepper to taste. Add cooked capellini and reserved pasta water to the skillet. Toss to coat the pasta in the tomato mixture. Remove from heat and stir in torn fresh basil leaves. Serve hot, garnished with grated Parmesan cheese. Enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
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