Eats: Capellini Pomodoro

We had a lovely Saturday night of wine, food and conversations with a couple from Italy who just got married recently. (Congratulations, Mr. & Mrs. T!) 

Inspired by the ingredients they brought as "pasalubong," I decided to cook italian today. 

And I'd like to share this simple recipe With you guys. The very easy to cook 

CAPELLINI POMODORO

Ingredients:

• • 3 cloves garlic, minced
  • 2 cans (14.5 ounces each) good quality diced tomatoes, or about 2 pounds fresh peeled and diced tomatoes
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups fresh chopped basil leaves
  • 1/3 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 12 ounces dry fusilli pasta
  • a pinch of salt to taste

Preparation:

Heat olive oil and add garlic; cook until garlic is golden and tender. Add tomatoes, salt and pepper and stir constantly, about 2 to 3 minutes. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, the fresh chopped basil, and half of the Parmesan cheese. Serve immediately and pass remaining Parmesan.

You can prepare it within 15-20 minutes and feeds 4 persons. 

Best paired with buttered toasts, chicken or steak. 

Bon Apetito!

M.