Capellini Pasta with Cherry Tomatoes and Basil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate capellini pasta tossed with fresh cherry tomatoes, fragrant basil, and a hint of garlic for a light Italian-inspired dish. This Filipino recipe (vegetarian), ready in about 15 minutes, pairs capellini pasta, extra virgin olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water with 1 tsp salt to a rolling boil. Add 500g capellini pasta and cook for 3-4 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While the pasta cooks, heat 4 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and sauté for 1 minute until fragrant and golden.
  3. Step 3: Add 300g halved cherry tomatoes and 1/2 tsp black pepper, cooking for 4 minutes until tomatoes soften and release juices.
  4. Step 4: Add the drained pasta and 1/2 cup reserved pasta water to the skillet. Toss with the tomato mixture and 1/2 cup torn fresh basil leaves for 1 minute until combined.
  5. Step 5: Remove from heat and sprinkle 1/4 cup grated Parmesan cheese on top before serving.

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