📝 About This Recipe
This classic Italian preparation celebrates the delicate nature of 'Angel Hair' pasta, pairing its ethereal texture with a vibrant, aromatic tomato sauce. By using sun-ripened San Marzano tomatoes and high-quality extra virgin olive oil, we create a sauce that is both light and profoundly flavorful. It is a quintessential Roman-style summer dish that brings the rustic elegance of an Italian trattoria straight to your home kitchen.
🥗 Ingredients
The Pasta
- 1 pound Capellini d'Angelo (high-quality bronze-cut dried pasta)
- 2 tablespoons Kosher Salt (for the pasta water)
The Pomodoro Sauce
- 28 ounces San Marzano Canned Tomatoes (whole peeled, crushed by hand)
- 1/3 cup Extra Virgin Olive Oil (cold-pressed, high quality)
- 4 pieces Garlic Cloves (thinly sliced into 'paper-thin' slivers)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1/4 teaspoon Granulated Sugar (only if needed to balance acidity)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Aromatics & Finishing
- 1 cup Fresh Basil Leaves (loosely packed, torn by hand)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Unsalted Butter (cold, to emulsify the sauce)
👨🍳 Instructions
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1
Begin by hand-crushing the San Marzano tomatoes in a large bowl. Ensure you break down the large chunks but leave some texture for a rustic feel.
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2
In a wide, deep skillet or sauté pan, add the extra virgin olive oil and the sliced garlic slivers while the oil is still cold.
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3
Turn the heat to medium-low. Allow the garlic to gently infuse the oil, cooking until it becomes fragrant and translucent with just a hint of pale gold at the edges (about 3-4 minutes). Do not let it brown.
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4
Add the red chili flakes to the oil and toast for 30 seconds to release their oils.
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5
Carefully pour the crushed tomatoes and their juices into the skillet. Increase the heat to medium and bring the sauce to a gentle simmer.
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6
Season with sea salt and black pepper. Let the sauce simmer uncovered for 15-20 minutes, stirring occasionally, until it thickens slightly and the oil begins to separate.
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7
While the sauce simmers, bring a large pot of water (at least 6 quarts) to a rolling boil. Add the 2 tablespoons of kosher salt.
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8
Add the Capellini to the boiling water. Because the pasta is so thin, it will cook very quickly—usually in only 2 to 3 minutes. Aim for 'molto al dente' (slightly undercooked).
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9
Before draining, reserve 1 cup of the starchy pasta cooking water. This is 'liquid gold' for your sauce.
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10
Drain the pasta and immediately transfer it directly into the skillet with the tomato sauce.
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11
Add the cold knob of butter and half of the torn basil leaves. Toss vigorously using tongs over medium heat.
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12
Slowly splash in a bit of the reserved pasta water while tossing. The starch and butter will emulsify with the tomato juices to create a silky coating on every strand.
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13
Remove from heat once the pasta is perfectly tender and the sauce clings to it beautifully.
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14
Taste and adjust seasoning with a final pinch of salt or a drizzle of olive oil if desired.
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15
Plate immediately in warmed bowls, garnishing with the remaining fresh basil and a generous dusting of Parmigiano-Reggiano.
💡 Chef's Tips
Capellini cooks incredibly fast, so have your sauce completely ready before you drop the pasta in the water. Always tear basil by hand rather than chopping with a knife to prevent the edges from oxidizing and turning black. If the sauce feels too acidic, the tiny pinch of sugar will balance it without making it sweet. Never rinse your pasta; the surface starch is essential for the sauce to adhere to the noodles. Use a wide skillet rather than a deep pot for the sauce to allow for faster evaporation and better tossing space.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a light Pinot Grigio to complement the fresh tomato acidity. Serve with a side of warm, crusty ciabatta bread rubbed with a raw garlic clove. A simple arugula salad with lemon vinaigrette provides a peppery contrast to the sweet basil. For a protein boost, top with grilled shrimp or pan-seared scallops. Finish the meal with a light lemon sorbet to cleanse the palate.