LA PASTA AL POMODORO nei RISTORANTI STELLATI (Niko Romito, Nino di Costanzo, Uliassi)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and dairy-free.

Boil water in a large pot and add salt until it tastes like the sea.

Add capellini pasta to boiling water and cook until al dente, about 2-3 minutes.

While pasta cooks, heat olive oil in a skillet over medium heat until shimmering.

Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.

Chop fresh tomatoes and add them to the skillet, cooking until they soften, about 3-4 minutes.

Season the tomato mixture with salt and black pepper to taste.

Drain the capellini pasta, reserving a little pasta water.

Add the drained pasta to the skillet with the tomato sauce, tossing gently to combine.

If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Stir in fresh basil leaves just before serving for a burst of flavor.

Serve hot, topped with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens