Title: Olive Garden Capellini Pomodoro
Categories: Pasta Sauce Dairy
Yield: 4 Servings

WALDINE VAN GEFFEN VGHC42A
2		Garlic; minced
2	lb	Plum tomatoes; seed; diced
1	oz	Fresh basil leaves; minced
1/3	c	Ex-virgin olive oil
3	oz	Parmesan cheese
12	oz	Dry angel hair pasta; cooked
1/4	ts	Pepper

Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoe s should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Par mesan cheese. Serve immediately and pass remaining Parmesan. Source: The Ol ive Garden.

From the recipe files of Carole Walberg

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