Capellini Pomodoro


Lately we eat a lot of Pasta. Such a lovely comfort food for cold and dark winter days; always delicious and simple to make. Most of the time we have everything around so no wonder it’s a fast solution for tired evenings when the other option is Thai take-out.


Not planning on inventing the wheel here, but definitely want to share my sauce with you, for the next time you come home dead tired and need something homemade, tasty that will spread a wonderful smell!

I use Capellini pasta for this sauce but of course that many other kinds of pasta will do. We just really love this thin Angel Hair pasta and I end up buying it over and over (I actually read that Angel Hair is thinner than Capellini but no need to be meticulous!).


In addition to the pasta I sometimes make small garlic toasts just like I did here, at the Creamy Mushrooms Pasta,  so if you have a day or two days old bread, this is the time to use it.


Ingredients – for 2-4 servings (including the “I will just eat directly from the pot” serving) 

  • 1-3 garlic cloves
  • 1 big onion
  • Optional – a few slices of chili
  • 4-6 ripe tomatoes
  • A can of diced tomatoes in sauce – I buy the one without any additives
  • Dry herbs: basil, thyme and oregano
  • Freshly ground salt & pepper



  • Wash, cut, slice and dice the garlic, onion, chili and tomatoes




  • Fry the garlic, onion and chili in a bit of olive oil – medium heat – 4-5 minutes


  • Add the tomatoes – stir well


  • Add the herbs, salt and pepper – stir well
  • Cook on low-med heat for 10 minutes
  • Add the diced tomatoes can – stir well


  • Cook for 10 more minutes
  • Balance taste
  • Serve on your choice of pasta

Upgrades options:

  • Add fresh spinach (for pomodoro e spinaci)
  • Add fresh basil
  • Add soy “ground meat” (for vegan Bolognese)

As for the little garlic toasts, here is what I do:

In a little bowl, mix 2-3 spoons of olive oil with crushed garlic – smear on slices of bread and bake in the oven for 8-10 minutes on medium heat.


This time I served these with balsamic cream (that I was excited about bringing with me from Rome just to discover the same in my local supermarket) and some olive oil.


Enjoy and Buon appetito!


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