Capellini Pomodoro

This was tasty...don't let the amount of olive oil fool or scare you. It cooks very quickly and I suggest you get the water boiling for the pasta before you start cooking the sauce. Here's the prep:

Pour a small glass of red wine. Set to the cook's side.

Chop 8-9 roma tomatoes, or use 2 pints of cherry tomatoes.
Chop a big bunch of basil, and two teaspoons fresh parsley.
Smash, mince, squash 5-6 cloves of garlic
Chop up a few tablespoons of fresh thyme.
Grate 1 1/2 cups of good parmesan.
1/2 lemon, ready to squeeze
Have at the ready, some pepper to grind, salt, and some red pepper flakes. And 3/4 lb capellini, which cooks very very quickly.

Heat up 1/4 cup olive oil.Add the garlic and cook and stir for just 30 seconds. Don't burn the garlic. Add in the chopped tomatoes, parsley, basil, thyme, fresh ground pepper, and some red pepper flakes. At the same time, get the capellini cooking; it only takes a short time (maybe 5 minutes???) Cook and stir the tomatoe mixture. Think about what Dan Quayle is doing these days. (right? you forgot about him, too?)

When the pasta is al dente, drain it (but save a bit of the water), then put it into the tomato pan, then toss it with the grated parmesan which of course will get all melty. Squeeze in the lemon juice. If the pasta seems too dry, add a bit of the pasta water or some extra olive oil. Taste it, you might want to add a bit of salt or more pepper.

Serve immediately with extra parmesan and extra basil.

There's no red wine in this dish, that was for me. And if you've never tried it before, go to a liquor store and buy a bottle of Lemoncello, put it in the freezer, and sip a little shot of it after dinner.