Capellini with Garlic & Herby Cherry Tomatoes

Capellini with Garlic and Herby Tomatoes is going to become your go-to summer pasta. It’s quick, simple and busting with fresh flavours. This pasta dish makes a beautiful main course, but can easily be shared as a side dish at a BBQ or picnic. I know you’re going to love this one!

Fresh, plump and juicy tomatoes are popping up in grocery stores everywhere…or perhaps you have a green thumb and can grow your own - either way, grab some and get ready for the most delicious summer pasta dish!

Why you’ll love this Capellini with Garlic and Herby Tomato Pasta

• This pasta is surprisingly light! With a simple base made from olive oil and garlic, plenty of herbs and those sweet cherry tomatoes, this dish feels refreshing!

• This dish is universally loved by all! My pickiest eater (Sully) went back for a giant helping of seconds (he did pick around the tomatoes, but that just meant more for me!)

• It’s versatile! This dish is already vegetarian, but you could also serve it to vegans by omitting the Parmesan. If you don’t have the herbs I used on hand, you could try swapping oregano or parsley. Also - if heat is your friend, add more red pepper flakes!

Capellini with Garlic & Herby Cherry Tomatoes

Ingredients:

• 2½ lbs cherry tomatoes

• 1/2 cup good quality extra-virgin olive oil

• 4 large cloves of garlic, minced

• 18 large basil leaves, chopped

• 2 tbsp fresh parsley, chopped

• 1 tsp fresh thyme, chopped

• 1/2 tsp crushed red pepper flakes

• kosher salt & pepper

• ¾ lb capellini (or other thin spaghetti)

• 1 cup grated Parmesan plus more for serving

Directions:

1. Bring a large pot of salted water to boil for the pasta. (be generous with the salt!)

2. In a large skillet, heat 1/2 cup olive oil over medium heat and add the garlic to the oil and cook for 30 seconds. Add in the tomatoes, basil, parsley, thyme and season generously with salt, pepper and the red pepper flakes. Reduce the heat to medium-low and cook for 5-7 minutes, shaking the pan occasionally until the tomatoes begin to soften.

3. While the tomatoes are cooking, add the pasta to the boiling, salted water and cook according to the package directions. Don’t over cook it! It should take only a few minutes. Reserve some pasta water before draining.

4. Place the pasta into a large serving bowl. Top with the tomatoes and add in the Parmesan. Toss well to combine, using the reserved pasta water if it seems dry.

5. Serve with extra basil and grated Parmesan on top.

Before you go, please don’t forget to review this recipe for Capellini with Garlic and Herby Tomatoes! Your experience with the recipe helps others! And tag me @christies.lovestory over on Instagram! I love seeing what you are creating in your kitchen!

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