Friday, November 1, 2013

Cappellini Pomodoro from my kitchen to yours,

Good Morning:). It's Friday and the skies are dark at the moment but I see the sun perking through the trees . We we had a pretty bad storm during the night but I'm seeing a bright weekend ahead.

We will be seeing some family we haven't seen in years Sunday. We are looking forward to it and Mom too! Hope your weekend is fantastic! I've been thinking of making some Cappellini Pomodoro ever since Tues. and I bought the cherry tomatoes yesterday so at the moment that's going to be dinner.

This is an easy recipe you may want to jot down. In a medium skillet on low heat place approx. 1/3 cup olive oil, approx. 3 cloves garlic chopped fine, sprinkle fresh basil and parsley. Saute slowly so as not to burn for a few minutes or until you smell the SLIGHT smell of garlic. Set aside.

In a separate pot boil 1/2 to 3/4 lb. Cappellini pasta in salted water. Cook until tender. Drain reserving a slight amount of water. Set aside. Add whole cherry tomatoes to olive oil mixture, a little pasta water and saute for a few minutes, add pasta salt and pepper, toss and sprinkle with pecorino romano cheese. Yum!

Post a Comment