The origins of capellini trace back to areas surrounding Naples. It’s thin rod shaped pasta has a round section and its thickness can vary between 0,85 mm and 0,92 mm. It pairs perfectly with a light broth made of olive oil and herbs. Adding roasted tomatoes adds to the fresh flavor.
1/4 cup extra-virgin olive oil
2 tablespoons minced garlic (4-6 cloves)
1-2 pints of small cherry or grape tomatoes
1/2 yellow onion, cut into thin slices and caramelized with 1 teaspoon of sugar
15 large fresh basil leaves, chopped finely
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 box of dried capellini
1 1/2 cups freshly grated Parmesan cheese, if desired.
Salt to taste
Heat on medium a 1/4 cup of olive oil in a large pan or dutch oven. Add the thin slices of onions with some sugar. Once color of onions is light brown add the garlic to the oil for one minute. Then add the tomatoes, basil, parsley, thyme, salt, pepper, and red pepper flakes. Roast the tomatoes for five minutes. While the tomatoes are cooking, add the capellini to the boiling water and cook for three minutes or as per directions on the box. Drain the pasta and save one cup of pasta water.
Toss the pasta in a serving bowl with the roasted tomato mixture, add Parmesan cheese if desired. Also sprinkle some fresh basil and extra-virgin olive oil as desired. Enjoy.