Olive Garden Cappellini Pomodoro
Looking for a light pasta dish made with fresh ingredients? This dish can be cooked up in the time it takes to cook the pasta.
2 cloves Garlic minced
2 lbs. Plum tomatoes; seed diced
1 oz. Fresh basil leaves minced
1/3 C. Ex-virgin olive oil
3 oz. Parmesan cheese
12 oz. Dry cappellini pasta cooked
1/4 tsp. Pepper
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass remaining Parmesan.












CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 