Capellini Pomodoro

When Jim and I lived in Florida, we'd periodically go to The Olive Garden.  Jim almost always ordered this entree, an angel-hair pasta dish with a simple tomato sauce that was simple perfection (and was also on their low-fat menu).

But when we ordered it Pennsylvania and again here in Chattanooga, it just wasn't the same.  However, it is about the easiest "recipe" to re-create.  I simply went by what was on the menu: tomatoes, garlic, basil, and olive oil (I added onions because I like onions!)  So the amounts below are more of a guideline than anything.  Add more or less to your liking.  It's a great summer dinner when youR basil is in abundance and you're likely to have everything else on hand.  Serve it with a green or Caesar salad, some bread and you're set!

CAPELLINI POMODORO (4 servings)

8-12 oz angel-hair pasta, cooked according to package directions
2 (14.5 oz) cans petite diced tomatoes, drained
1/4 cup onion, diced small, or more to taste
1-2 tsp minced fresh garlic
chopped fresh basil, to taste
EVOO
salt
Parmesan or Asiago cheese, grated, optional

Saute onions until they begin to soften.  At about the last minute, add garlic and stir until fragrant.  Add tomatoes and basil.  Heat throughout.

Drizzle cooked pasta with olive oil and salt to taste.  Top pasta with tomato mixture.  Add grated cheese if desired.