Olive Garden Capellini Pomodoro
1/3 cup extra-virgin olive oil
2 cloves minced garlic
2 pounds seeded and diced plum tomatoes
¼ teaspoon pepper
12 ounces cooked dry angel hair pasta
2 tablespoons minced fresh basil leaves
½ cup Parmesan cheese
Heat olive oil in a skillet over medium heat. Add garlic and cook for 2–3 minutes until the garlic turns white.
Add tomatoes and pepper. Heat the dish for about 2–3 minutes. Tomatoes should not lose their shape.
Remove from heat. Transfer hot pasta to large bowl. Toss pasta gently with tomato mixture, basil, and half of Parmesan.
Serve immediately with the remaining Parmesan.
Grating Cheese and Storing Sauces:
To prevent the cheese from sticking to the grater, spray the grater with cooking spray. Most homemade Italian sauces can be refrigerated for about 1 week in a covered container and last up to 6 months in the freezer.