Capellini Pomodoro

Halve the cherry tomatoes and thinly slice the garlic.

Stack, roll, and thinly slice the fresh basil leaves (chiffonade).

In a dry sauté pan over medium heat, toast the pine nuts, shaking the pan frequently until they are golden brown. Be careful not to burn them.

Once toasted, immediately transfer the pine nuts to a sheet pan to cool and stop the cooking process.

In a large sauté pan, heat the olive oil over medium-high heat.

Add the sliced garlic to the hot oil and cook until it turns golden brown.

Add the halved cherry tomatoes to the pan and toss to combine.

Season with a pinch of salt, then add the chiffonade basil and toss again.

Add the cooked capellini pasta to the pan and toss thoroughly to coat the pasta with the sauce and olive oil.

Transfer the pasta to a serving bowl, topping it with the tomatoes and garlic from the pan.

Garnish with the toasted pine nuts, shredded Parmesan cheese, and a few more fresh basil leaves.

Serve immediately, with cheese toast on the side if desired.