Capellini Pomodori (peppers, mushrooms and zucchini may be added)

Source: Paisano's, Topeka, KS

Yield: 24 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	Capellini Pomodori

•	1-1/2 cups Arrezzio olive oil

•	6 oz. SYSCO Natural garlic, chopped

•	6 lbs. SYSCO Imperial Plum tomatoes, chopped

•	12 lbs. Arrezzio Capellini pasta, cooked

•	1 Tbsp. SYSCO Imperial crushed red pepper flakes

•	1/2 cup SYSCO Natural basil leaves, chopped

•	20-1/4 cups Arrezzio extra-virgin olive oil

•	1 lb., 8 oz. Arrezzio parmesan grated cheese

Preparation

1.	For each serving, heat 1 Tbsp. olive oil in skillet; add 1/4 oz. garlic until just beginning to color. Add 4 oz. tomatoes; cook and stir 1 minute.

2.	To finish, reheat 8 oz. capellini; add to tomato mixture in skillet and toss.

3.	Add 1/8 tsp. red pepper, 1 tsp. basil and 1-1/2 Tbsp. extra-virgin olive oil to pasta. Toss thoroughly and pour onto warmed serving plate. Grate 1 oz. cheese over pasta at table.