Grape Tomato Capellini with Fresh Mozarella
4 tbsp olive oil
1/2 small onion, chopped
4 large garlic cloves, thinly slices
1 10 oz container of grape tomatoes, halved
4 oz. fresh mozarella, cut into cubes
about 1/2 cup of fresh basil, chopped
8 oz. (half a box) of capellini/angel hair pasta
Salt and Fresh Pepper
Bring a large saucepan of salted water to a boil.
In a large skillet over medium-low heat, heat olive oil. Sautee onions for about 8 minutes, until softened but not browned. Add garlic and cook another minute or two. Stir in tomatoes and season with salt and pepper. Simmer, uncovered, about 5 minutes, stirring occasionally.
Cook angel hair following the directions on the box (about 5 minutes). Using tongs, add cooked angel hair to a large bowl. Pour in tomato sauce. Add cheese and about 3/4 of the basil and toss gently with tongs.
Serve in pasta bowls, drizzled with good extra virgin olive oil, topped with fresh basil, sea salt and fresh pepper.
Serves 2 large servings or 4 medium servings.
It is OK to email this member (but you must sign in first).