This has been the only meal I will order at Olive Garden for several years. I finally got around to making it at home and couldn’t believe how easy it was. This is a simple pasta dish that is great by itself but also good topped with grilled chicken or shrimp.
Olive Garden’s Capellini Pomodoro
3 garlic cloves — minced
2 pounds plum tomatoes — seeded, diced
1 ounce fresh basil leaves — minced
1/3 cup extra-virgin olive oil
3 ounces Parmesan cheese — grated
12 ounces dry angel-hair pasta — cooked
1/4 teaspoon freshly-ground black 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. I also added a little salt, to taste.
This recipe yields 4 servings.