"Baby, you must be from Heaven, cause you got a bunch of Noodles on your Head!"

Capellini (or Angel Hair. Get it?) is by far my favorite pasta (but my worst pick-up line)! I like it mostly because I can eat a ton without getting too full! In my hay day, I would eat until I got cross-eyed and had to lay down on the floor, but lately, I have discovered a joy of eating that doesn't involve unbuttoning my pants shortly thereafter! This recipe is simply perfect for a good lunch and nice stroll!

Capellini Pomodoro - easily serves 4
1/2 lb of Angel Hair Pasta
4 T Extra Virgin Olive Oil
2 large Roma Tomatoes, diced
2 1/2 T Parmesan Cheese
5 cloves Garlic, minced
1-1/2 T Butter
2 T Fresh Basil


Boil and drain your pasta (I recommend just a little undercooked, while it will continue cooking for a couple of minutes) and then set aside. Heat a saute pan on medium high, add the oil and then bring back down to medium low. Toss in garlic and lightly brown (be careful not to overcook or burn).


Add in Tomatoes, Parmesan and Butter and stir on medium heat until tomatoes are almost ready. Turn heat to low and add in Basil. Cook for another minute or so.


Turn off heat. Toss pasta and sauce together in the pan until completely coated. Serve.


Ok. I cheated and used the same picture from my Balsamic Chicken post. I'm not really a photographer, I'm a cook!


Enjoy and make sure to leave comments or questions!

Marin-"Aid", not Marin-"Do Everything For You!!!

I love Marinades! I love the flavors that they can bring, but they can also bring out something ugly...A Lazy Cook! It's nice to be able to toss some meat in a sauce and forget about it and that's ok. The problem really arises when the food isn't tasted until it's served! Sure you can get lucky and everything will turn out just fine, but if you either do a test run (especially if you are serving for guests) or at the very least, cut a small section off, cook it, and taste it, you can usually avoid getting burned by too much salt, too little salt, etc.

This is one of my personal favorites, especially for chicken! Give it a try and let me know what you think!

Balsamic Chicken
6-8 Boneless, Skinless Chicken Breasts
1/2 C. Extra Virgin Olive Oil
1/4 C. Balsamic Vinegar
2 t. Salt
1/2 t. Fresh Black Pepper
3/4 t. Granulated Garlic
1/2 t. Onion Powder
1-1/2 T. Parmesan Cheese
1/2 t. Basil
1/2 t. Parsley
1/2 t. Thyme
1/4 t. Red Pepper Flakes (optional)


Rinse Chicken and set aside to dry. In a large bowl, whisk remaining ingredients together and set aside.


With a very sharp knife, trim off excess fat, any stray bones or tendons from each breast. Pound out chicken until about 1/2 inch in thickness. (I like to place them in a gallon Ziploc bag to do this. It keeps the counter cleaner!)


Place Chicken in Marinade and make sure each piece is well coated. Cover and place in fridge for about 4 hours.


After 4 hours is up, pre-heat oven to 400 degrees and heat Grill on High heat until almost smoking. Sear Chicken for about 2 minutes on each side and then place on cookie sheet. Continue cooking in the oven for about 20 minutes or until the internal temperature is 165 degrees. Remove from oven and let rest for about 10 - 15 minutes. (The chicken will continue to cook and reach 17o degrees out of the oven.)


All done! I like to slice and serve with Capellini Pomodoro (recipe coming soon) and some Grilled Asparagus!


This is a relatively easy recipe, but if you have any questions please post them and I'll try and answer as quick as possible, and as always feel free to post any and all comments!