Capellini Pomodoro (Pasta with Fresh Tomato Sauce)

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 ½ pounds Roma tomatoes

1 pound capellini pasta

2 tablespoons unsalted butter

4 cloves garlic, minced

salt and freshly ground black pepper to taste

4 leaves basil, thinly sliced

Directions

Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.

Score a shallow "x" in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes.

Transfer peeled tomatoes to a food mill, and process until smooth.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce.

While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.

Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.

Nutrition

• Calories: 406 kcal
• Total Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 15 mg
• Sodium: 727 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 6 g
• Protein: 14 g