Friday, June 11, 2010

Capellini al Pomadoro e Basilico

(Angel Hair Spaghetti with Tomato and Basil)

5-6 slices pancetta or prosciutto
1 onion
3 tablespoons olive oil
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can peeled diced tomatoes, drained
Salt and freshly ground black pepper to taste
1 pound package capellini (angel hair spaghetti) or thin spaghetti
1 bunch fresh basil
1 cup bite-size fresh mozzarella balls, optional

Dice pancetta or prosciutto into small pieces. Dice onion. Heat oil in skillet and cook pancetta and onion for 2 minutes or until fat has cooked off pancetta and onions are softened.

Add tomatoes, salt and pepper and cook over medium heat for about 20 minutes.

While sauce is cooking, start water boiling in pot. Salt water and add pasta. Cook as directed according to package.

Add basil to sauce. Stir. Taste and adjust seasonings as necessary.

Drain pasta in colander. Place in serving bowl. Toss with pasta sauce and mozzarella. Garnish with additional basil if desired.


  1. This looks better than just adding spaghetti sauce to the spaghetti. I am beginning to really like creative foods like this!

  2. I haven't been on the blog the past few days. I was so excited to see all of these wonderful recipes (and photos)! I need to try this recipe soon.

  3. I can imagine how good this would taste with the fresh basil I hope to grow in my herb garden next year!