I know I’ve said this before but Pasta really is just a hug in a bowl! The problem is that I need hugs in the summer too.
And cue the most deliciously light and refreshing pasta in all the land!
The most underrated pasta is the Capellini Pomodoro. We always see it on restaurant menus and because of the very few simple ingredients we scroll right past it and move on to a heartier dish. But, when the temps start rising and you need a quick, refreshing meal but you’re just way too hungry for a salad, the Capellini Pomodoro is suddenly your sexy dream lover of a dish!
I love to add tons of fresh lemon juice and zest and garnish it with tons of fresh arugula. The arugula wilts slightly when it sits next to the warm pasta and the peppery aroma is almost erotic. Trust me on this one, PUT ARUGULA ON YOUR PASTA, and I mean ANY pasta!
I have to admit, my favorite thing about this pasta (aside from the fact that it’s PASTA) is that it’s all made in 1 single pot and that’s it. No pasta straining, no sauce pan, no nothing else but 1 pan. Makes for the most delightful clean up process ever and I am a sucker for laziness. Let’s cook!
Lemon Capellini Pomodoro
1 package capellini dry pasta
3+ cups water
2 – 3 tomatoes on the vine
1 tsp crushed garlic
1 lemon (zest & juice)
Crushed red pepper
Salt & Pepper to taste
1. In a large shallow pan add pasta and cover with water. Add salt & olive oil. Set on high heat and boil until 3/4 of the water is gone.
2. Once pasta is cooked and only a little water remains, add chopped tomatoes, basil, garlic, more olive oil, lemon juice, & lemon zest. Mix well.
3. Top with red chili flakes and serve with fresh arugula.
Enjoy it Veganly much!