There were a number of things I craved when I was pregnant, namely frozen Cokes, these pickle roll-ups (don’t knock them until you’ve tried them!), ice (I was always anemic), and anything made with fresh tomatoes.

My husband and I frequented Olive Garden more than I’d prefer to admit during those months when I was tired right down to my bones and the thought of actually cooking a meal could actually reduce me to tears. We’ve all been there, right? And if not, trust me, in all likelihood, you will be someday.

My go-to meal during this period was Olive Garden Capellini Pomodoro. Chock full of fresh Roma tomatoes and a portion big enough to feed a horse made for a happy and satisfied pregnant belly! I couldn’t get enough of it and often talked my coworkers into heading there for lunch to get my fix, as well.

But then, much to my horror, Olive Garden changed their recipe… I wish I knew why — it was perfect as it was, but it was just never as good. BIG bummer!

So once I could stomach being in the kitchen again, I set out to recreate the original Olive Garden capellini pomodoro recipe, and I think I came pretty darn close.

With just four basic ingredients that can be picked up at Walmart (Roma tomatoes, fresh basil, garlic and angel hair pasta) and a few pantry staples (olive oil, balsamic vinegar, salt and pepper), this dish can be ready to serve in the time that it takes to boil a pot of water and cook the pasta!

To this day, capellini pomodoro is one of my favorite quick and easy meatless recipes — perfect for Lent, as well as hot summer days when you want something fresh and light.

Copycat Capellini Pomodoro

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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Ingredients

• 8 Roma tomatoes, seeded and diced
• 11 fresh basil leaves, chopped
• 2 1/2 cloves garlic, minced
• 6 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• salt & pepper, to taste
• 1 box angel hair or capellini pasta, cooked according to pkg.

Instructions

1. While the pasta is cooking, whisk together balsamic vinegar and extra virgin olive oil in a large mixing bowl.
2. Add the tomatoes, basil and garlic, and toss until combined.
3. Drain the cooked pasta and add it to the bowl while still warm. Toss until well combined.
4. Serve immediately.

 

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