Capellini al Pomodoro

🌿🍅 Capellini al Pomodoro 🍅🌿

Do we really need another pasta with tomato recipe? The answer is yes. Yes, we do.

Especially when it is peak tomato season.

There is no better time to enjoy tomatoes than right now, when they are at their sweetest, juiciest, and most flavorful. A simple bowl of Capellini al Pomodoro celebrates the beauty of fresh tomatoes with just a few ingredients—allowing the tomato itself to take center stage.

For this version, I use Campari tomatoes, which are ideal for this recipe. These petite tomatoes are known for their naturally sweet flavor, low acidity, and juicy texture. They are larger than cherry tomatoes but smaller than traditional slicing tomatoes, with a perfect balance of sweetness and tang. When gently cooked with garlic and olive oil, they soften into a silky, fresh tomato sauce while still maintaining some of their beautiful summer tomato character.

Sometimes the simplest pasta dishes are the ones we return to again and again. Fresh tomatoes, fragrant basil, good olive oil, a little butter, and a shower of Parmigiano-Reggiano are all you need for a bowl of pasta that tastes like summer.

Capellini al Pomodoro Recipe

Ingredients

8 oz. capellini
2 T. extra-virgin olive oil
2 cloves garlic, thinly sliced
1 lb. Campari tomatoes (about 5–6), quartered
½ t. coarse sea salt, plus more for pasta water
Freshly ground black pepper
Pinch red pepper flakes (optional)
1 T. unsalted butter, cut into 4 cubes
¼ c. fresh basil leaves, torn into pieces, plus whole sprigs for garnish
Freshly grated Parmigiano-Reggiano

Method

Bring a large pot of generously salted water to a boil.

Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for about 1 minute, just until fragrant. Do not let it brown.

Add the quartered Campari tomatoes, salt, several grinds of black pepper, and the red pepper flakes. Increase the heat to medium and cook, stirring occasionally, for 6 to 8 minutes. The tomatoes should soften and release their juices while still retaining some shape. Lightly press a few of the tomatoes with the back of a spoon to create a naturally chunky sauce.

Cook the capellini. Reserve ½ c. of the pasta cooking water before draining.

Add the drained capellini directly to the skillet. Toss gently with the tomatoes, adding a few tablespoons of the reserved pasta water as needed until the sauce lightly coats the pasta.

Remove the skillet from the heat. Scatter the butter cubes over the pasta along with torn basil and toss gently until butter melts.

Divide among warm bowls. Top generously with grated Parmigiano-Reggiano and garnish with basil sprigs.