Capellini Pomodoro

January is typically the time when people make resolutions to eat better and workout more.  I usually ease into the year by not vowing to eat better, but rather by trying to cook healthier for the entire family.  I came across this recipe in one of my many cookbooks and altered a few things.  I chose to use refrigerated pasta to make the dish even quicker to prepare.  In tonight's version I left out the red pepper flakes to make it more kid-friendly.  This dish allows me to give the kids the spaghetti they like so much but make it a bit healthier along the way.

Printable Recipe

Ingredients

9 oz refrigerated Angel hair pasta (such as Buitoni)

1 Tbsp. extra virgin olive oil

6 cloves garlic, minced

16 fresh basil leaves, chopped

2 cups very ripe tomatoes, diced

1 oz Parmigiano-Reggiano, grated

Pinch of crushed red pepper flakes

Salt and pepper

Directions

Pour olive oil into a large nonstick skillet and add garlic. Place the skillet over medium heat and cook until the garlic begins to brown.  Add half of the fresh basil and the red pepper flakes and cook for about 30 seconds. Add the tomatoes and cook until the sauce comes to a simmer and all the tomatoes have softened. Add half of the Parmigiano and stir. Turn off the heat and season sauce with salt and pepper.

Cook pasta according to package directions. Drain, reserving ¼ cup of the pasta cooking water.

Add the pasta and the reserved pasta cooking water to the sauce. Raise the heat to medium-high and toss the pasta with the sauce. Cook until the sauce coats the pasta and the noodles are just cooked. Add the remaining basil and season with more salt and pepper if needed. Serve immediately and top with the remaining Parmigiano when serving.