Capellini Pomodoro

Name: Capellini Pomodoro à la Minute
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: Italian-American
Ingredients: 1 cup cherry tomatoes, halved; 4 cloves garlic, thinly sliced; 1/4 cup fresh basil, chiffonade; 2 tbsp pine nuts; 3 tbsp olive oil; salt, to taste; 4 oz capellini pasta, cooked; 2 tbsp parmesan cheese, shredded; 2 slices cheese toast, for serving

Capellini Pomodoro is a minimal-ingredient Italian pasta dish where halved cherry tomatoes and sliced garlic are sautéed in olive oil, then tossed with delicate capellini and finished with fresh basil, toasted pine nuts, and Parmesan. Its standout trait is the speed and purity of flavor—no cream, no long simmering.

🌍Italian-American 🏷️Capellini pomodoro 🏷️Pasta 🏷️Angel hair pasta 🏷️Cherry tomato Garlic

🏷️

🏷️Fresh basil

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TikTok

Total

25 min

Servings

1

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 cup cherry tomatoes, halved
4 cloves garlic, thinly sliced
1/4 cup fresh basil, chiffonade
2 tbsp pine nuts
3 tbsp olive oil
salt, to taste
4 oz capellini pasta, cooked
2 tbsp parmesan cheese, shredded
2 slices cheese toast, for servingoptional

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Instructions

1
Halve the cherry tomatoes and thinly slice the garlic.
2
Stack, roll, and thinly slice the fresh basil leaves (chiffonade).
3
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.
4
Once toasted, immediately transfer the pine nuts to a sheet pan to cool and stop the cooking process.
5
In a large sauté pan, heat the olive oil over medium-high heat.
6
Add the sliced garlic to the hot oil and cook until it turns golden brown.
7
Add the halved cherry tomatoes to the pan and toss to combine.
8
Season with a pinch of salt, then add the chiffonade basil and toss again.
9
Add the cooked capellini pasta to the pan and toss thoroughly to coat the pasta with the sauce and olive oil.
10
Transfer the pasta to a serving bowl, topping it with the tomatoes and garlic from the pan.
11
Garnish with the toasted pine nuts, shredded Parmesan cheese, and a few more fresh basil leaves.
12
Serve immediately, with cheese toast on the side if desired.

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Tips & Notes

Pro tips

Slice garlic thin and cook it gently over medium heat in olive oil for 1–2 minutes until fragrant but not golden; this prevents bitterness.
Add halved cherry tomatoes and let them warm and soften for 2–3 minutes without breaking down completely—they should hold their shape.
Toss the hot pasta with the sauce immediately off heat, then add fresh basil chiffonade at the last second so it stays bright and aromatic.
Toast pine nuts in a dry skillet for 2–3 minutes before serving to deepen their flavor and prevent sogginess when scattered over the warm pasta.

Substitutions

Cherry tomatoes → Roma or San Marzano tomatoes (diced; reduce cooking time)
Pine nuts → Toasted walnuts, almonds, or sunflower seeds (equal measure)
Fresh basil → Fresh mint or oregano (adjust to taste)
Parmesan → Pecorino Romano or nutritional yeast (vegan option)

Storage & make-ahead

This dish does not store well due to pasta absorption; serve immediately. Leftover components (sauce, pasta, toppings) can be stored separately in airtight containers for up to 2 days and reheated gently.