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Ina Garten's Capellini with Tomatoes and Basil | Barefoot Contessa | Food Network
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Ina Garten’s Capellini with Tomatoes and Basil | Barefoot Contessa | Food Network



Ina makes a quick and delicious pasta dish using cherry tomatoes and fresh herbs from her garden! Talk about PERFECT for summer.
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Capellini with Tomatoes and Basil
RECIPE COURTESY OF INA GARTEN
Level: Easy
Yield: 6 servings

Ingredients

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomoatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

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Ina Garten’s Capellini with Tomatoes and Basil | Barefoot Contessa | Food Network

48 Comments

  2. Drew Conway

    Way, way, way too much salt. She added 2 tap to the pan—that’s 4,600 mg right there. Plus another 2,200 mg in the Parmesan cheese. So we are already up to nearly 7,000 mg and that doesn’t take into account how much salt is in the pasta or how much it will absorb from being cooked in salted water.

  6. Steve Logan

    Ma'am, nice recipe but a lot of sodium. I recommend Mrs. Dash salt/sodium in place of the salt as is much healthier, a dish/recipe can be to salty & ruins the flavor.

  9. Allen Trice

    That's perfect and delicious! 🍅🍅🍅😋 Looks like I like tomatoes and pasta, won't you?!

  14. Mike G

    12 grams of salt when the daily requirement is 2000mg, or 2 grams. If you feed 6 and this is their only meal of the day…

    Between the gross overuse of butter and salt I'm surprised Ina is still living.

  16. Ray

    She needs to be subpoenaed for not reserving some of the pasta water. It’s going to get dry as hell now.

  17. Confog

    Then Ina comes to Italy and wonders how we can do it better with a only clove of garlic, half of the tomatoes, 3.4 basil leaves and that's it !!!

  19. John Kozup

    You can invite me anytime this or anything else you cook is on the table. Itmt(in the mean time) I'll
    Be making my own. Ima you are a superstar!!!

  21. Gregory Davis

    I've made this using the original recipe (marinating the tomatoes in olive oil for hours) and it was truly fantastic. I'll try this short-cut method.

  22. Mr H

    The tomatoes don't really seem "done"….for me I'd expect the skin on the tomatoes to have split with the heat whereas the tomatoes here seem still whole. Still love Ina though.

  26. Dorothy Zbornak

    I really love me some Ina and have quite a collection of her cookbooks but I have to say this recipe needs to be so much better. First: All that salt! And that’s not including the salt that the pasta was cooked in plus the salt in the Parm. Second: Although she oils her pasta water, (have no earthly idea why), she had an overcooked claggy mess of angel hair pasta on her hands there. And Third: why doesn’t she save some pasta water to help the sauce along?
    I’m really surprised at Ina with the caliber of this recipe. Definitely not her usual best.

  28. D Hurley

    I make this often 👌🏻 It’s quick and easy. Just sauté the tomatoes until they blister 🙌🏻 Reserve some pasta water to slightly thicken the sauce..add red pepper flakes 👍🏻

  34. Leo Cristian Marcantonio

    Le persone che non sono italiane non sono capaci proprio di cucinare la pasta. Prima di tutto la pasta è scotta, poi ci metti tanto di quell'aglio che è proprio immangiabile, troppo sale, i pomodori vanno tagliati non si mettono interi, troppo olio, troppe spezie. È proprio una cafonata e la chiamate cucina italiana. Voi della vera cucina italiana nonm sapete proprio niente e non siete nemmeno capaci di riprodurla, parola di italiano!!!

  35. Christopher Hamilton

    Y'all do realize that there is a difference in sea salt and kosher salt compared to the regular salt that you see on everybody's kitchen table, right?????????? And y'all do realize that she is Jewish as well, so, she uses kosher salt more than any other kind of salt.

  47. vishsagi2011

    Capellini is my favorite pasta because it’s not too thick and heavy like spaghetti and I skip the cheese. Just drizzle a little olive oil.

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