Angel Hair Pomodoro Made with fresh campari tomatoes. It is a very quick and easy Sunday supper or weeknight recipe. Made in 30 minutes or less
April is my favorite month of the year because it belongs to fresh Florida tomatoes! A whole month dedicated to everything tomato!
Look at my first recipe dedicated to celebrate tomatoes….
There are some Sundays where you just want to make a quick meal. You want to spend as little time in the kitchen as possible and soak up every minute with your family
A quick recipe with simple ingredients that you can pull out of your pantry are exactly what you are looking for!
How about a simple pasta recipe that takes less than 30 minutes to make?
That’s why I came up with the simple angel hair pomodoro recipe that you can make quickly and easily. No effort required!
Thin spaghetti, basil, garlic, campari tomatoes are the 4 main ingredients in this recipe. You don’t have to add anything else, if you don’t want to.
To enhance the flavor of the pomodoro, I added salt, lime juice, oregano and sugar.
So, why Campari tomatoes? They are my favorite and I just had to start the month with it. You can choose plum tomatoes, cherry tomatoes or heirloom tomatoes.
You have over 7,500 varieties at your feet!
So, celebrate tomatoes and Sunday supper with your family today! They both need to be loved!
Angel Hair Pomodoro
1) Boil about 4 quarts of water and add 2 oz of thin spaghetti (about 1.75″). Check out WikiHow’s tutorial on how to measure spaghetti. Cook for about 8 minutes. Save 1/2 cup of the water and drain the rest. Set it aside
2) While the water is boiling, chop 12 campari tomatoes (firm) into 4 pieces each. Set aside
3) Take 5 cloves of garlic and slice them thinly. There is no such thing as too much garlic
4) The pasta should be in the water now, so, start the cooking the tomatoes. In a pan, add 2 tsp of extra virgin olive oil and heat at medium heat
5) Add the garlic and let it brown
6) Add the tomatoes and let them cook for about 10 minutes or until all the liquid has dissipated
7) Add 3 roughly chopped basil leaves, 1/2 tsp of salt, 1 tsp of oregano, 2 tsp of sugar and 1 tsp of freshly squeezed lime juice
8) Add the spaghetti and pasta water and mix well
Serve the angel hair pomodoro immediately with cheesy garlic bread
Angel Hair Pomodoro
To Boil The Pasta
- 4 quarts water to boil the thin spaghetti
- 2 oz angel hair pasta about 1.75" think
- 1 tsp salt for boiling the pasta
Boil about 4 quarts of water and add 2 oz of thin spaghetti (about 1.75″). Check out WikiHow’s tutorial on how to measure spaghetti. Cook for about 8 minutes. Save 1/2 cup of the water and drain the rest. Set it aside
While the water is boiling, chop 12 campari tomatoes (firm) into 4 pieces each. Set aside
Take 5 cloves of garlic and slice them thinly. There is no such thing as too much garlic
The pasta should be in the water now, so, start the cooking the tomatoes. In a pan, add 2 tsp of extra virgin olive oil and heat at medium heat
Add the garlic and let it brown
Add the tomatoes and let them cook for about 10 minutes or until all the liquid has dissipated
Add 3 roughly chopped basil leaves, 1/2 tsp of salt, 1 tsp of oregano, 2 tsp of sugar and 1 tsp of freshly squeezed lime juice
Add the spaghetti and pasta water and mix well
- Serve the angel hair pomodoro immediately with cheesy garlic bread
Serve this angel hair pasta with cheesy garlic bread
Sunday Supper Recipes Using Fresh Tomatoes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Panzanella – Bread and Tomato Salad by The Hungry Goddess
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
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