Simplified Capellini Pomodoro

We eat a fair amount of pasta, and most of the time what we make is angel hair. It replaced spaghetti as my favorite noodle some years ago.

Every now and then I order it as Capellini Pomodoro in a restaurant, and last week I decided to cook that for the fam. It was ridiculously easy.

I lacked the fresh basil that is normally required, and I didn't use canned tomatoes as the recipe I started with called for. Instead, I just chopped some tomatoes. I also didn't bother seeding or peeling the tomatoes. Peeling them is probably worth trying, but I've often tossed sauteed fresh tomatoes into a sauce, I'm not afraid of them.

So, what I really did is super simple: I diced some garlic and sauteed it in olive oil. Added diced fresh tomato and fried for a few minutes, dropping in some dried Italian seasonings. Then I added it to a big bowl of angel hair, added some parmesan, and tossed that together.

Tanya was working late, so I set aside some garlic after I sauteed it, and added some uncooked, diced tomato, putting the whole mixture in the fridge. I reserved some noodles for her as well. When she arrived, I was able to make up a bowl for her on the spot and serve it hot.

It was so successful, I'm considering actually adding side dish to the experience....instead of sticking with my perpetual one-dish meals.

Also, it should be noted that my cooking dinner has been greatly enhanced by having kids who are old enough to do things like start noodles boiling before I get home from work. :)