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This pasta dish has few ingredients, and it is not smothered in thick tomato sauce or any cream based sauce.  This is a light pasta with sauteed cherry tomatoes, fresh basil a few spices and a lot of flavor.  I recommend you have this with toasted baguette slices and a nice glass of wine. It’s a perfect meal to treat yourself with at the end of the day.

I used capellini, but you can substitute for regular spaghetti or any other pasta you prefer. I happen to love goat cheese, and its creamy texture in this pasta blends perfectly with the tartness of the cherry tomatoes and the kick of the pepper flakes, but you can substitute for Parmesan cheese, if you don’t like goat cheese.

If you do use capellini, be careful to follow the package’s instructions. It should take no more than 3 minutes.  I didn’t like the brand of capellini I used for my recipe, I cooked it for exactly 3 minutes and it turned out mushy.  But I have made this recipe before using another brand and it works out perfectly.

And one last thing, we’re spreading the word about The Foodies’ Kitchen and making it easy for you, our readers to subscribe to its contents. Because of that, we’re adding our blog to Bloglovin, so feel free to add us if you’re there!

Helga

Capellini with Cherry Tomatoes, Basil & Goat Cheese

 Recipe adapted from BBC Food
Serves 6

Ingredients:
1 package dried capellini (1 lb)
salt and freshly ground black pepper
olive oil, for frying
1 onion, finely chopped
1 teaspoon red pepper flakes (or less! depending on your preference. They are hot!)
1  pint cherry or grape tomatoes
1 large clove garlic, crushed
handful basil leaves, torn
goat cheese, crumbled.

Variation: Add ½ cup of chopped sun dried tomatoes as well.

Preparation:

1. Boil capellini in salted water until al dente. Follow your package’s instructions for cooking time. It should take 3 min
2. Meanwhile, heat the olive oil in a frying pan and sauté the onion until soft. Add the chilli, salt and freshly ground black pepper, turn the heat up and stir. Add the tomatoes and garlic and cook for a further three minutes.
3. Add the spaghetti to the sauce and add the torn basil leaves. Toss until the pasta is coated in the sauce. If necessary add a little more olive oil to keep the pasta from sticking.
4. Serve garnished with goat cheese.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)