From the kitchen of Olive Garden.
this is a light and fresh pasta sauce; very good on a warm night.
- 8 medium tomatoes
- 11 basil leaves, fresh chopped
- 14 oz. dry capellini pasta
- 2 ½ cloves garlic
- 6 tbsp. extra virgin olive oil
- salt and freshly ground black pepper
Chop tomatoes, season with salt, pepper, chopped basil, garlic and oil.
Cook the capellini in salted boiling water, drain.
Toss with tomatoes and serve immediately.