Olive Garden's Capellini Pomodoro

3 cloves garlic, minced
2 cans (14.5 ounces each)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 angel hair pasta, cooked

Heat olive oil and add garlic; cook until garlic is tender. Add tomatoes and pepper and heat through, stirring 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.

Serves 4.

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