This Capellini Pomodoro comes together in just five minutes, due to it’s four ingredient sauce! Simply puree plum tomatoes, olive oil, garlic and salt and toss with hot angel hair pasta.
Yes– you read that right. FIVE MINUTES. In just five short minutes, this pomodoro pasta can be on your table! In the time it takes your angel hair pasta to boil, you can whiz together the sauce in a blender. It’s that simple.
I love this dish for weeknights when I don’t feel like cooking, yet still want something that tastes fresh and fancy. The key here is to use good quality canned tomatoes. I like to use San Marzano tomatoes, which are known for their sweetness and their tomato-ey intensity, plus a delicate acidity. They’re a little more expensive than regular canned plum tomatoes, but I think it’s worth the splurge, especially since they’re one of only a handful of ingredients in this sauce.
For this sauce, you’ll basically puree the tomatoes along with some olive oil, garlic and salt. I use my Vitamix for this, so you can use a high powered blender or a food processor. It takes seconds to do this, so you’ll have your sauce ready to go when the pasta is done.
Be sure to cook your capellini (angel hair) pasta in GENEROUSLY salted water. A few months ago I watched the Salt, Fat, Acid, Heat documentary series on Netflix and learned so much! One of the most important things I learned was how important it is to salt your pasta water. My whole life, I have refrained from doing so. But I tried it a few times and it really does make a difference! I like to add a couple tablespoons to my pot. It seems like a lot of salt, but most of it gets poured down the drain. As Samin puts it in the documentary, you want your water to taste like the sea.
It’s also important to have some really high quality parmesan cheese here to serve on top. It’s the small things!
Here’s the recipe for Five Minute Angel Hair Pomodoro:
Five Minute Capellini Pomodoro
This Capellini Pomodoro comes together in just five minutes, due to it's four ingredient sauce! Simply puree plum tomatoes, olive oil, garlic and salt and toss with hot angel hair pasta.
- 28 oz can San Marzano plum tomatoes
- 1 Tbsp extra virgin olive oil
- 1 tsp minced garlic
- ⅛ tsp salt plus more, for taste
- 16 oz angel hair pasta
- parmesan cheese and fresh basil for garnish
Cook the pasta according to the package directions in a pot of well salted water. Drain and set aside.
Meanwhile, add the tomatoes, olive oil, garlic and salt to a blender or food processor. Process until smooth. Taste and add more salt if necessary.
Toss the sauce with the hot cooked pasta. Garnish with parmesan cheese and fresh basil.