Feed the Fam Series: Capellini Pomodoro with Baby Bella Mushrooms

I love pasta. I don’t eat it very often for obvious reasons, but I’ll never swear it off. That would just be crazy. When I eat it, I do try an opt for a whole wheat or whole grain pasta, though. Capellini Pomodoro is one of my favorite pasta dishes. I could eat myself sick. Seriously.

This dish is super quick to make (no more than 20 minutes) , and it’s really inexpensive. I pretty much always have these ingredients on hand, too. I love the simplicity of this dish paired with the freshness of the tomatoes and basil. Capellini (Angel Hair) noodles are perfect for this dish, because they are so thin and delicate. I had some baby bella mushrooms I needed to use, so I added them in. If you don’t like mushrooms, simply leave them out. I’ve also been known to add little chunks of fresh mozzarella in this dish, but I don’t have any right now. How sad for me.

Ingredients:

14 ounces angel hair pasta
1 cup quartered baby bella mushrooms
8 plum tomatoes seeded and diced in to 1/4 to 1/2 inch pieces (if you don’t have fresh, a can of diced will work, too)
1/2 cup basil (chiffonade)
4 garlic cloves minced
4 tbsp olive oil
Salt and Pepper to taste
1/4 cup pasta water reserved

Cook pasta according to package. Strain noodles and reserve 1/4 cup pasta water. In a saute pan add olive oil, mushrooms, garlic and tomatoes. Saute on medium for 5-6 minutes. Next add strained pasta, reserved pasta water and basil. Toss together. Add salt and pepper to taste.

***Make sure to salt your pasta water and for better flavor, season your sauce with salt and pepper as you cook. Seasoning throughout the cooking process helps build the flavor.

You can top with parmesan, asiago, romano, or mozzerella cheese.

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