Olive Garden Cappellini Pomodoro

  • 2 cloves garlic, minced
  • 2 lbs plum tomatoes, seeded and diced
  • 1 oz fresh basil leaves, minced
  • 1/3 cup extra-virgin olive oil
  • 3 oz Parmesan cheese
  • 12 oz dry angel hair pasta, cooked
  • 1/4 tsp pepper
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Heat olive oil and add garlic. Cook until garlic turns white. Add tomatoes and pepper. 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 with the remaining Parmesan.

Makes 4