This recipe is amazing. It's been a family favorite for quite a few years. One of our local restaurants, Ciatti's, here in St Cloud MN, serves this dish. They were closed down for a couple years, so we did some experimenting, and came up with this copycat. I personally like it better than theirs, so I was excited I could make it at home for a fraction of the cost. When I have fresh basil and tomatoes in the summer, I make it at least weekly. It turns out perfect every time! It is also great topped with grilled chicken breast, or grilled shrimp.
Over the weekend I finally bought myself a new cookware set and I have to say after cooking this meal, I fell in love with it! I hope you love this recipe as much as we do!
Capellini al Fresco (print recipe)
What you need:
1/2 pound Capellini or vermicelli noodles, cooked
10 Campari tomatoes, quartered (Roma or Cherry also work)
1/2 red onion, chopped
6 garlic cloves, chopped
1- .75 oz package fresh basil, chopped
salt and pepper
Cut tomatoes into quarters and place in a bowl of heavily salted water. Let them soak for about a 1/2 hour before cooking.
Cook pasta according to package directions. Meanwhile coat the bottom of a large frying pan with olive oil (don't be afraid to use alot as you need it to coat all of the pasta). Over medium heat saute onions, garlic, salt and pepper until tender about 7 minutes.
Drain tomatoes and add them to the frying pan. Salt and pepper again. Cook for an additional 4-5 minutes. (You want the tomatoes slightly cooked, but not falling apart)
Add freshly chopped basil.
Toss with pasta. Add more olive oil if needed. Add salt and pepper to taste. Sprinkle with Parmesan Cheese! Enjoy!!
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