1/2 Photos of Olive Garden Capellini Pomodoro
This is an incredibly easy, incredibly delicious dish. It is a takeoff from the Olive Garden original. I like more garlic, more basil, and less oil than their recipe calls for, but you can go to their website and get the original. This is a real kid pleaser. If they hate tomatoes, leave them out. It's still delicious. I wanted to add that you almost can't put too much basil in this. I made this again last night and probably used 40 large basil leaves or more, and some fresh parsley that my son picked by mistake. I did note that when I used 6 cloves of garlic, they were small to medium cloves. When they were large, I used only 4. Garlic is a matter of preference, though and you may love 6 large cloves. You can also increase the amount of fresh tomato, but do increase your garlic in proportion. It always amazes me that this dish is so fast and sooooooooooooooo delicious!
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- 1Boil pasta in salted water and drain.
- 2You may process garlic, olive oil, basil leaves, salt and pepper whole in mini chopper or food processor and then stir into drained noodles.
- 3Or add garlic, olive oil, and basil. Stir well. Add salt, pepper, and tomatoes.
- 4Adjust seasonings to taste.
- 5Top with Parmesan, Romano, or Asiago cheese.
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Nutritional Facts for Olive Garden Capellini Pomodoro
Serving Size: 1 (316 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 322.7
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 16.7 mg
- Total Carbohydrate 53.6 g
- Dietary Fiber 4.9 g
- Sugars 8.0 g
- Protein 9.9 g