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Cherry Tomato Basil Capellini with Stracciatella

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. capellini or other pasta

  • 2 tbsp. extra virgin olive oil

  • 3 garlic cloves, minced

  • 14 oz. cherry tomatoes (I used Mutti cherry tomatoes for this recipe)

  • 1 tsp. sugar (if using canned cherry tomatoes)

  • 4 tbsp. butter

  • 1/4 cup Parmigiano Reggiano, finely grated

  • 1/3 cup stracciatella

  • 1/2 cup basil chiffonade

  • Salt to taste

  • Basil oil to finish


  1. Bring a large pot of water to a boil.

  2. Meanwhile, add the olive oil to a heavy-bottomed pot over low heat and sauté the minced garlic for 1-2 minutes, until fragrant.

  3. Stir in the cherry tomatoes and the sugar and salt to taste. Simmer on low heat for 10 minutes. Crush the tomatoes and simmer for another 5 minutes. Use a blender if you want the sauce to be extra smooth.

  4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente.

  5. Strain the pasta and add it to a sauté pan along with the cherry tomato sauce and toss on medium-low heat.

  6. Remove from heat and add the butter and Parmigiano. Toss until combined, then add 3/4 of the basil chiffonade (save the rest to top the pasta with). Toss again.

  7. Plate and top with stracciatella, a drizzle of basil oil (or extra virgin olive oil) and more basil chiffonade.


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