Jo's Cookbook
Capellini Pomodoro
3/4 pound dried capellini
1 Tbl olive oil
10 Roma tomatoes, chopped
3 cloves garlic, thinly sliced or minced
2 Tbl fresh basil, or 1 tsp dried
2 Tbl plain tomato sauce (optional)
Cook pasta according to package directions. Set aside.
Warm olive oil. Add garlic and cook until just starting to turn brown--don't let garlic burn. Add one half of tomatoes and heat just until warm. Take off heat and stir in remaining tomatoes. If using dried basil, add now. Add tomato sauce. Mix with capellini. Top with fresh basil, if using.
Jo's Comments: This was a favorite dish of mine at a restaurant I used to work at. I ordered all the time, and when I quit I had no choice but to learn how to make it at home. Ray was skeptical when he saw how little tomato sauce I used, but it was a real winner. One time when I happened to have leftover crab at home, I added that as well. Really good. The tomato sauce adds very little flavor, but it keeps the dish together a little better.... But if you don't want to open a jar, you don't have to. Serve with garlic bread and a white wine. :)