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Capellini pomodoro

Every cook needs a pasta with red sauce recipe in their repertoire, and this one, in particular, highlights the sweet, acidic, umami balance of San Marzano tomatoes. Backed up simply with warm garlic, aromatic basil and rich, salty Parmesan, this sauce is a star.



  • 2 14 oz (397ml) cans San Marzano tomatoes
  • 1/3 cup (80ml) olive oil
  • 3 cloves garlic, minced
  • 2 large sprigs basil, leaves only, plus extra to garnish
  • Salt and black pepper, to season
  • 1/2 pound (227g) capellini pasta
  • Parmesan cheese, to garnish


  1. Add the tomatoes to a large bowl, and crush with your hands. Set aside
  2. To a large skillet, add olive oil and garlic and slowly heat over medium-low. Cook until fragrant, about three to four minutes.
  3. Add the crushed tomatoes and season with salt and pepper. Raise heat to medium and heat through, about eight minutes.
  4. Whisk vigorously to emulsify olive oil into the sauce. Add the basil leaves and stir to wilt.
  5. Cook the pasta in a large pot of salted boiling water until al dente, around four minutes.
  6. Strain pasta and add to the pan of sauce. Toss to coat and twirl in a ladle to plate.
  7. Spoon a little bit of sauce over the pasta.
  8. Grate over parmesan cheese and garnish with basil leaves.
  9. Serve immediately. Enjoy! 

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