Ingredients:
- 1/2 cup extra-virgin olive oil
- 2 lb. plum tomatoes, seeded and diced
- 1 cup fresh basil leaves, cut into thin strips
- Salt and freshly ground pepper, to taste
- 1 lb. dried capellini
Directions:
In a large nonreactive bowl, combine the olive oil, tomatoes, basil, salt and pepper and stir until blended. Set aside.
Bring a large pot two-thirds full of water to a boil over high heat. Add salt and the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, add it to the tomato sauce and toss to mix. Taste and adjust the seasonings with salt and pepper. Divide the pasta among individual bowls and serve immediately. Serves 4.
Williams-Sonoma Kitchen.
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