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Ingredients

• ✓ capellini pasta
• roma tomato
• butter
• garlic
• salt
• black pepper
• basil leaf

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.
2. 2 Score a shallow "x" in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes.
3. 3 Transfer peeled tomatoes to a food mill, and process until smooth.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce.
5. 5 While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
6. 6 Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.

By thedailygourmet

Ingredients

• ✓ capellini pasta
• lemon
• olive oil
• parmesan cheese
• parsley
• garlic
• salt
• red pepper flakes
• tuna
• oil
• cannellini bean

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
2. 2 Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.
3. 3 Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.

By thedailygourmet