This is a knock-off of an Olive Garden menu item we used to order when we lived in Florida. We tried it in a couple of other states and it was never as good, so I came up with this recipe that was like the original.
A great summertime pasta dish and oh-so-quick-and-easy! It's not a hearty pasta dish since you'll use angel hair pasta with just a few ingredients, including some fresh basil from your herb garden.
Serve it with a Caesar salad and a baguette for a perfect light dinner on a hot summer night.
CAPELLINI POMODORO (4 servings)
8 to 12 oz angel-hair pasta, cooked according to package directions
2 (14.5 oz) cans petite diced tomatoes, drained
1/2 cup onion, diced small, or more to taste
1-2 tsp minced fresh garlic
chopped fresh basil, to taste
EVOO
salt, optional
Parmesan or Asiago cheese, grated
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.
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