Capellini Pomodoro - Olive Garden Copycat
Light, fresh, and endlessly comforting—this is the kind of pasta that tastes like summer but works all year long.
Ingredients
- 2/3 box capellini angel hair pasta
- 6 large fresh Roma tomatoes finely chopped
- 4 cloves garlic minced
- 1 tbsp balsamic vinegar (the secret sauce)
- 3 tbsp olive oil
- ¼ tsp red pepper flakes optional, but very Olive Garden–esque
- Salt & black pepper to taste
- 1/2 cup fresh basil chopped, plus more for serving
- Reserved pasta water about 1 cup
- Freshly grated Parmesan for serving (optional but highly recommended)
Instructions
- Cook the pasta
- Bring a large pot of generously salted water to a boil. Cook the capellini according to package directions until just al dente.
- Reserve about 1 cup of the pasta water before draining.
- In a large skillet over medium heat, warm the olive oil. Add garlic and red pepper flakes and cook for about 30 seconds—just until fragrant.
- Don’t let the garlic brown. Gentle is the goal.
- Add the tomatoes, balsamic vinegar, salt, and black pepper. Bring to a gentle simmer, then lower the heat and cook 15–20 minutes, stirring occasionally, until the sauce thickens slightly but still feels fresh and light.
- Add the drained pasta directly to the skillet. Toss gently to coat. If needed, add a splash of reserved pasta water to loosen the sauce and help it cling to the noodles.
- Finish with basil
- Stir in the fresh basil right at the end—this keeps it bright and aromatic.
- Serve immediately
- Top with extra basil, freshly grated Parmesan, and maybe an extra drizzle of olive oil if you’re feeling fancy.