Capellini with White Wine Cherry Tomato Sauce

Capellini with White Wine Cherry Tomato Sauce

I would almost say that I am addicted to tomatoes. Sometimes I just crave them and will continue eating random other foods until I finally get some good fresh tomato sauce.

I often find the simplest pastas the most delicious, and this recipe is practically the poster child for simple pasta. It requires very little in terms of time, attention, and ingredients, yet it is absolutely bursting with flavor.

Prep time: 15 minutes
Serves: 6


  • 1 package capellini (angel hair) pasta
  • 2 cups white wine (not too dry)
  • 6 cloves of garlic
  • 1 small box of cherry tomatoes
  • olive oil
  • salt
  • pepper


  1. Heat 2 tablespoons of olive oil over low heat.
  2. Peel and chop the garlic and add to the olive oil.
  3. Cut the tomatoes into halves
  4. Cook the garlic until it is highly aromatic (a.k.a. a delicious garlic scent fills most of you house).
  5. Add the tomatoes to the pan and cook over medium heat for five minutes.
  6. Fill a large (tall stock pot, if available) pot three quarters full with water and set covered over high heat.
  7. Add the wine to the pan and turn the heat to high.
  8. After five minutes, turn the heat on the sauce down to medium (or medium low if the level of liquid in the pan is starting to look low).
  9. When the pasta water is bowling, add the capellini to the water with 2 tablespoons of salt.
  10. Check the pasta after three minutes. When it is done, it should still be slightly firm, offering a little resistance when you bit into it. Do not let it get too flimsy.
  11. Once the pasta has finished cooking, pour it through a strainer and rinse it with warm water.
  12. Turn off the heat on the sauce and add the cooked pasta to the sauce.
  13. Mix the pasta so the sauce coats the angel hair thoroughly. Add a little more olive oil if there doesn’t seem to be enough sauce to coat.
  14. Serve piping hot and enjoy!

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