** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat olive oil and add garlic; cook until it turns white.
2. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes.
3. Tomatoes should not lose their shape. Remove from heat.
4. Transfer hot, cooked pasta to large bowl.
5. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese.
6. Serve immediately and pass remaining Parmesan.
Comments on Capellini Pomodoro Recipe:
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Posted by a Visitor - April 03, 2012
Was wonder-full! As good as any I have had at expensive Italian Restaurants in my ome town of Santa Barbara, CA.
Posted by a Visitor - May 26, 2010
This was really good! I substituted dried basil and some tomatoes on the vine for what the recipe called for. It was a hit here.
Dietary Notes:
This recipe is low-sodium with 19.25mg per serving
This recipe is high in Vitamin A with 27% of your daily recommended intake per serving. This recipe is high in Vitamin C with 33% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, MSG, Cheese, Garlic, Olive Oil allergies.
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