Description

We prefer to use Parmigiano-Reggiano Cheese we like the rounded flavor it brings to the pasta dish – definitely more pronounced than regular parmesan cheese, however, feel free to use your favorite parmesan cheese.
This recipe will serve 6

Ingredients

1 pound capellini or angel hair pasta
1-2 Tablespoons Olive Oil
3 cloves garlic, finely chopped
½ cup Parmigiano-Reggiano Cheese, grated
2-3 medium tomatoes, diced
Freshly ground black pepper – to taste
Salt – to taste

Instructions

In a large pot – bring 2-3 quarts of water to a boil over high heat. Add pasta to the boiling water, gently stirring until the water returns to a boil. Continue to cook the pasta until cooked al dente (still has a bite) – another way to check if the pasta is cooked fully is when you remove a piece of pasta cut it in half and if it no longer has a white circle or dot in the center it is cooked. Strain the cooked pasta and place into a bowl.
Add the remaining ingredients and toss until well mixed – adjust the seasoning with salt and pepper to your liking.

Optional versions:
Basil: -– Add 1-2 tablespoons of freshly chopped basil with the seasonings
Fresh Herbs: – Add 3 tablespoons of freshly chopped herbs such as – basil, oregano, thyme, or Italian flat parsley.