PREPARATION

1. Cook Capellini Pasta: Bring a large pot of salted water to a boil. Add the capellini pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.

2. Prepare the Pomodoro Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.

3. Add Tomatoes: Add the diced ripe tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes start to soften and release their juices. Use the back of a spoon to crush some of the tomatoes slightly, creating a chunky sauce.

4. Season and Add Basil: Season the sauce with salt and pepper to taste. Stir in most of the torn fresh basil leaves, reserving some for garnish. Let the sauce simmer for another 2-3 minutes to allow the flavors to meld together.

5. Combine with Capellini: Add the cooked capellini pasta to the skillet with the pomodoro sauce. Toss well to coat the pasta evenly with the sauce. If the sauce seems too thick, you can add a splash of pasta cooking water to loosen it up.

6. Serve: Divide the Capellini Pomodoro among plates. Garnish each serving with the remaining torn basil leaves and a generous sprinkle of grated Parmesan cheese.

   Serve the Capellini Pomodoro hot and enjoy this simple and flavorful Italian pasta dish!