Jeffrey’s Homemade Capellini

This recipe is from Jeffrey Brock of Cohutta Georgia. We noticed this fabulous photo on his Facebook page and reached out to him for the recipe.

Jeffrey is a professional photographer (kind of obvious :))… and he and his wife Sherry bring tour/study missions for Christian visitors to Israel.

Here’s how Jeffrey described the photo..

Jeffrey’s Homemade Capellini

Ingredients

Jeffrey with his copy of Shmuel Veffer’s novel

• 1/2 cup Galilee Green olive oil (GGOO) plus extra for the pot
• 2 tbsp minced garlic (6 cloves)
• 4 pints small cherry tomatoes
• 18 large basil leaves, julienned
• 2 tbsp chopped fresh curly parsley (must be fresh)
• 2 tbsp chopped fresh thyme leaves
• 1 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 3/4 pound dried Capellini or angel hair pasta
• 1 1/2 cups freshly grated Parmesan cheese
• extra chopped basil and grated Parmesan for serving

Directions:

1. Bring a large pot of water to a boil and add 2 tbsp of salt and a splash of GGOO to the pot
2. Meanwhile, heat the 1/2 cup of olive oil in a large (12 inch) sauce pan
3. Add the garlic to the oil and cook over medium heat for 30 seconds
4. Add the tomatoes, basil, parsley, thym, salt, pepper and flakes
5. Reduce the heat to medium-low and cook for 5 t0 7 minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up
6. While the tomatoes are cooking, add the Capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package
7. Drain the pasta, reserving some of the pasta water
8. Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well
9. Add some of the pasta water if the pasta seems too dry
10. Serve large bowls of pasta with extra basil sprinkled on tip and a big bowl of extra Parmesan on the side

Thank you so much for sharing your great idea Jeffrey!