Capellini Pomodoro


  • 1 16-oz. package angel hair pasta
  • 3 garlic cloves, minced
  • 1/2 tsp. crushed red pepper
  • 4 Tbsp. extra virgin olive oil
  • 6 c. diced fresh tomatoes
  • 1 c. coarsely chopped fresh basil leaves
  • 2 Tbsp. chopped fresh parsley
  • salt to taste


  1. In a medium skillet sauté garlic and crushed red pepper until garlic is lightly toasted. Add tomatoes and heat.
  2. When tomatoes are hot, add the fresh herbs and salt to taste. Stir and continue to heat for another minute or two.
  3. Cook pasta according to package directions. Pour sauce into cooked pasta and toss. Serve hot.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Italian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.