Ina Garten’s Capellini with Tomatoes and Basil is a masterclass in the “less is more” philosophy. Featured in her 2009 collection, this dish is the quintessential summer meal—bright, fragrant, and incredibly fast. It captures the essence of a Mediterranean garden, relying on the quality of your olive oil, the sweetness of vine-ripened tomatoes, and the punch of fresh herbs to create a restaurant-quality dinner in under 20 minutes.
What sets this recipe apart from standard tomato pasta is the technique of briefly sautéing the aromatics. By gently cooking the garlic, herbs, and cherry tomatoes until they just begin to soften, Ina creates a vibrant, light sauce that coats the delicate strands of capellini perfectly. It doesn’t rely on heavy cream or complicated steps, but rather on the way the pasta water and cheese emulsify with the olive oil to form a glossy, flavour-packed finish.
This is exactly the kind of recipe you turn to when you want something sophisticated yet effortless. It’s elegant enough for a summer dinner party, yet simple enough to throw together on a busy Tuesday evening.
Ina Garten Capellini With Tomatoes And Basil
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes10
minutes564
kcal20
minutesIna Garten’s Capellini with Tomatoes and Basil is a vibrant, 20-minute summer pasta dish featuring sweet cherry tomatoes, aromatic garlic, and fresh herbs. This elegant, light meal uses high-quality olive oil and Parmesan to create a silky sauce that perfectly clings to delicate angel hair pasta.
Ingredients
Kosher salt
½ cup good quality extra virgin olive oil, plus extra for the pot
2 tbsp minced garlic (approx. 6 cloves)
4 pints small cherry or grape tomatoes
18 large fresh basil leaves, julienned
2 tbsp fresh curly parsley, chopped
2 tsp fresh thyme leaves, chopped
1 tsp freshly ground black pepper
½ tsp crushed red pepper flakes
¾ lb (12 oz) dried capellini or angel hair pasta
1½ cups freshly grated Parmesan cheese
Extra chopped basil and Parmesan, for serving
Directions
- Boil the water: Bring a large pot of water to a boil. Add 2 tablespoons of salt and a splash of olive oil.
- Sauté the aromatics: While the water heats, warm the ½ cup of olive oil in a large (12-inch) sauté pan. Add the garlic and cook over medium heat for 30 seconds until fragrant.
- Cook the tomatoes: Add the tomatoes, basil, parsley, thyme, 2 teaspoons of salt, black pepper, and red pepper flakes to the pan. Reduce the heat to medium-low and cook for 5–7 minutes, tossing occasionally, until the tomatoes begin to soften but still hold their shape.
- Cook the pasta: Add the capellini to the boiling water and cook for 2 minutes (or according to package directions). Drain, making sure to reserve a little of the starchy pasta water.
- Toss and serve: Place the drained pasta in a large serving bowl. Add the tomato mixture and the Parmesan cheese, tossing well to combine. If the pasta seems a little dry, add a splash of the reserved pasta water to loosen it up. Serve immediately with extra basil and a side bowl of Parmesan.
FAQs
Why is capellini/angel hair best for this?
Because the sauce is very delicate and light, a thicker noodle like rigatoni would overwhelm the dish. Capellini cooks in minutes and its thin texture allows the tomato and herb sauce to shine.
Do I have to use cherry tomatoes?
Cherry or grape tomatoes are essential here because they have a high sugar content and a thin skin that softens perfectly in the time it takes the pasta to boil. Don’t substitute with large, watery tomatoes.
What does “good olive oil” mean?
Ina always emphasises “good” olive oil, which refers to a high-quality, cold-pressed extra virgin variety. Since this dish relies on the oil for the base of the sauce, you will taste the difference.
Can I make this gluten-free?
Yes, you can use a gluten-free angel hair pasta. Just be careful not to overcook it, as gluten-free pasta can become mushy more quickly than traditional semolina pasta.
How do I store leftovers?
This dish is best eaten fresh. If you do have leftovers, keep them in the fridge, but be aware that the pasta will absorb the oil. Reheat gently with a tiny drizzle of water or oil to help it loosen.
