Restaurant Recipes

Olive Garden Cappellini Pomodoro

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  • 2 cloves garlic, minced
  • 2 pounds plum tomatoes, seeded and diced
  • 1 ounce fresh basil leaves, minced
  • 1/3 cup extra-virgin olive oil
  • 3 ounces Parmesan cheese
  • 12 ounces dry angel hair pasta, cooked
  • 1/4 teaspoon pepper


  1. Heat olive oil and add garlic. Cook until garlic turns white.
  2. Add tomatoes and pepper. Heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat.
  3. Transfer hot, cooked pasta to large bowl.
  4. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese.
  5. Serve immediately with the remaining Parmesan.


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