Capellini al Fresco

Capellini al Fresco is a light, fresh pasta made with tomatoes, basil, garlic, and olive oil. A simple copycat of a beloved restaurant favorite.

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This post was last updated 5/2026.

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Shopping list:

• roma tomatoes
• salt
• capellini pasta
• olive oil
• garlic
• pasta water
• fresh basil
• black pepper
• shredded parmesan cheese, for topping

Capellini al Fresco is one of those recipes that instantly brings back memories for our family. One of our favorite local Italian restaurants here in central Minnesota, Ciatti’s in St. Cloud, used to serve a version of this dish that we absolutely loved. After the restaurant closed, reopened, and then closed again, we really missed our favorite pasta, so we started experimenting at home to recreate it. This copycat version is honestly so close to the original, and because it’s homemade, I think it’s even better.

This simple pasta is proof that a handful of fresh ingredients can create something truly special. Sweet Roma tomatoes, garlic, olive oil, fresh basil, and capellini come together in a light, fresh sauce that’s incredibly flavorful without feeling heavy. In the summer, when garden tomatoes and fresh basil are abundant, I make this at least once a week. It’s one of those recipes that turns out beautifully every time and is just as delicious topped with grilled chicken breast or grilled shrimp for a heartier meal. If you’re from central Minnesota and miss this restaurant favorite, this one is absolutely worth making.

If you're a fan of using fresh basil in your recipes, then you'll want to try these Garlic and Basil Sesame Noodles or this Tomato, Basil and Cucumber Orzo Salad!

Need some more easy pasta ideas? Check out my Chicken and Asparagus Penne or Lemon Chicken Orzo!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Letting the tomatoes sit with salt before cooking helps draw out their juices and creates a more flavorful sauce base. Be careful not to overcook the capellini, since it cooks quickly and can become too soft fast. Don’t skip the reserved pasta water, it’s an important ingredient in many pasta sauces because the starch from the cooking water helps the sauce cling to the pasta, creates a silkier texture, and helps bring everything together without needing extra oil.

• Refrigerate leftovers in an airtight container for up three days.

• You can easily adapt Capellini al Fresco based on what you have on hand. Angel hair, spaghetti, or linguine can be used in place of capellini, and cherry, campari or grape tomatoes work well if you don’t have Roma tomatoes. If fresh basil isn’t available, a small amount of pesto or even dried basil can work in a pinch, though fresh gives the best flavor. If you want a little heat, add a pinch of crushed red pepper, or finish with a drizzle of balsamic glaze for a slightly sweet twist. We also love adding onion when sautéing the garlic.

Our favorite kitchen equipment and supplies used with this recipe:

• Rotary Cheese Grater
• Basil Seeds
• Herb Scissors
• Garlic Press
• Roma Tomato Seeds
• Epicurean Kitchen Series Cutting Board 

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Capellini al Fresco

This easy capellini pasta is packed with bright, fresh flavors and topped with Parmesan cheese. Perfect for summer dinners or anytime you want a lighter pasta dish.

Ingredients

• 5 large roma tomatoes, cut into halves, then quartered
• 1/2 teaspoon salt
• 8 ounces capellini pasta
• 4 tablespoons olive oil, divided
• 6 garlic cloves, minced
• 1/4 cup pasta water
• 1 ounce package fresh basil, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• shredded parmesan cheese, for topping

Instructions

1. Place the tomatoes in a bowl and sprinkle with 1/2 teaspoon of salt. Toss to combine and let sit for 15 minutes.
2. Cook the capellini according to package directions until al dente, reserving 1/4 cup of the pasta water before draining. Set aside.
3. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add the garlic and sauté for 1 minute, stirring often, until fragrant.
4. Add the salted tomatoes along with the remaining 2 tablespoons of olive oil. Cook for 5 minutes, stirring occasionally.
5. Stir in the reserved pasta water, basil, remaining 1/2 teaspoon of salt, and black pepper. Simmer for another 5 minutes.
6. Add the cooked capellini to the skillet and toss until evenly coated in the sauce.
7. Serve warm, topped with Parmesan cheese.

Nutrition Facts

Calories

386

Fat

17 g

Sat. Fat

3 g

Carbs

47 g

Fiber

3 g

Net carbs

44 g

Sugar

4 g

Protein

11 g

Sodium

711 mg

Cholesterol

5 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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