Olive Garden Capellini Pomodoro | Quick 15-Minute Pasta

The first time I made this Olive Garden Capellini Pomodoro at home was after a particularly exhausting workday when I craved something comforting yet light. I remember enjoying this simple pasta dish during lunch at Olive Garden it was made of delicate strands of pasta that were perfectly coated with fresh tomato sauce, fragrant with garlic and basil. With just a handful of ingredients I already had in my kitchen, I decided to try recreating it.

What struck me most was how something so simple could taste incredibly satisfying. This dish embodies Italian cooking: quality ingredients treated with respect, coming together in perfect harmony. Now, it’s my go-to recipe when I want to impress guests without spending hours in the kitchen or when I need a quick yet delicious dinner after a long day.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What Is Capellini Pomodoro?

Pomodoro means tomato in Italian, and capellini consists of long, delicate strands of pasta that go best with light sauces like this one. Capellini Pomodoro is a classic combo of pasta, tomato sauce, garlic, olive oil, and basil – it’s a simple sauce but a standout Italian favorite.

This Olive Garden Capellini Pomodoro is full of fresh flavors. It features fresh diced plum tomatoes, garlic, basil, and tangy Parmesan cheese over thin capellini pasta. The pomodoro sauce contains no meat, making this dish a delicious meatless meal.

Is Capellini Pasta the Same as Angel Hair Pasta?

Capellini and angel hair pasta are similar products but are sold under different names. They are the thinnest kinds of spaghetti-like pasta you can buy. Capellini is of Italian origin and means little hairs in Italian.

Angel Hair could be regarded as the English name for a similar pasta. Angel hair pasta is slightly thinner than capellini, and for this recipe, you could use either one. These thin noodles will get lost in a more hearty meat sauce.

What Is the Difference Between Pomodoro Sauce and Marinara Sauce?

The basic ingredients for Pomodoro sauce and marinara sauce are the same – tomatoes, garlic, basil, and olive oil. The main difference is in the consistency of the sauce. Marinara tends to be more liquid than Pomodoro, which has chunkier pieces of tomatoes.

Why This Recipe Works

The genius of Capellini Pomodoro lies in its simplicity and the quality of its few ingredients. Using fresh plum tomatoes rather than canned ones creates a light, bright sauce that perfectly complements the delicate capellini pasta. The quick cooking time preserves the fresh flavors of the tomatoes while allowing the garlic to infuse throughout without becoming bitter. Adding the basil at the very end keeps its aromatic qualities intact, and the hot pasta gently wilts the leaves just enough to release their essential oils. The thin capellini cooks in just 2-3 minutes, making this truly a dish you can prepare in the time it takes to boil water—perfect for busy weeknights when you want something satisfying without the wait.

Ingredients

• Garlic cloves – Provides aromatic foundation and depth of flavor
• Plum tomatoes – Creates a fresh, bright sauce with perfect sweetness and acidity
• Fresh basil leaves – Adds distinctive herbal notes and color
• Extra virgin olive oil – Brings richness and carries flavors throughout the dish
• Parmesan cheese – Contributes savory umami and creamy texture
• Capellini pasta – Delicate strands perfect for light sauces
• Ground black pepper – Adds gentle heat and enhances all other flavors

How to Make Capellini Pomodoro

1. Prepare pasta in a large pot according to package instructions.
2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 to 2 minutes, until fragrant.

3. Add tomatoes and pepper. Cook just until heated, stirring constantly.
4. Place hot, cooked pasta into a large bowl.
5. Pour tomato mixture over pasta.
6. Add basil and Parmesan cheese.

7. Toss gently and serve immediately with Parmesan.

Flavorful Substitutions and Additions to the Pomodoro Sauce

• Add two tablespoons of balsamic vinegar to the tomato sauce to brighten its overall flavor.
• A pinch or two of sugar added to the sauce while cooking cuts down the acidity of the tomatoes.
• Sautee 1 cup of white mushrooms in olive oil, then add to the tomato sauce.
• Instead of parmesan, use cubed fresh mozzarella or asiago cheese. A creamier cheese complements the freshness of the tomato sauce.
• Add 1 teaspoon of chopped chili flakes into the tomato mix for a spicier version of this Pomodoro sauce.
• For a low-carb meal, substitute cooked spaghetti squash for capellini pasta.
• If you want to add meat, add 1/4 cup of cooked ham, pancetta, or bacon into the tomato sauce.

Storage and Reheating

• Refreshing Tip: Add a splash of water or olive oil when reheating to revive the sauce
• Refrigeration: Store in an airtight container for up to 4 days, preferably with sauce and pasta separate
• Freezing: Best to freeze sauce only (without pasta) for up to 3 months
• Microwave Reheating: Heat in 1-minute intervals, stirring between each
• Stovetop Reheating: Warm sauce in a pan, then add pasta until heated through

Love Olive Garden? Try these copycat recipes!

• Capellini Primavera
• Olive Garden Breadsticks
• Pasta e Fagioli Soup
• Peach Cheesecake
• Shrimp Alfredo Recipe
• Steak Alfredo
• Toscana Soup

Favorite Pasta Recipes

• Crab Fettuccine
• Hamburger Helper Lasagna
• New Orleans Pasta
• Spaghetti Salad
• Taco Spaghetti Bake
• White Wine Shrimp Pasta

Check out more of my simple pasta recipes and the best Olive Garden copycat recipes here on CopyKat!