The older I get, the less I like heavy sauces of any sort. I much prefer a plain steak with just a simple salad, a dry curry to one drowning in sauce, and with Pasta I far prefer the simplest of flavourings to a dish swimming in a gallon of liquid tomato.
This Pasta dish is a classic example. Very few ingredients, an amazingly simple process, and a maximum of flavour. If you're a Pasta fan and you don't follow this recipe; I shall want to know why!
Personally I would use Spaghetti rather than Capellini.