Prep 10 mins
Cook 10 mins
Served with a fresh salad, I think this is a perfect summer weekday meal. It comes together very fast if you prepare all the ingredients beforehand. (note: typo in wine amount has been corrected - 1/4 cup, not 1 1/4 cup - yowza, that'd be a lot of wine!)
- 1 lb angel hair pasta
- 1⁄2 cup fresh basil, chopped
- 1⁄2 cup parmesan cheese, freshly grated
- 2 tablespoons extra virgin olive oil
- 4 -8 garlic cloves, finely minced
- 1⁄4 cup dry white wine
- 1⁄2 cup fresh lemon juice
- 2 1⁄2 cups vine-ripe tomatoes, seeded and diced medium
- 1 teaspoon coarse salt
- fresh ground black pepper (to taste)
- Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix.
- While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready.
- Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.
Fantastic! The lemon really adds a great zing. This is a great dish to try when you have more home grown tomatoes than you know what to do with. Be brave, try it and enjoy the rave reviews! Thx. for sharing this recipe with us.
Really great and simple recipe. Was looking for something to make with the limited items I had in my kitchen after going on holiday and this ticked all the boxes. The lemon added a very nice tang!
Loved this recipe. This is what I did though, when I made it. I tweaked it a little bit.<br/><br/>1-lb. wide egg noodles<br/>Approx. 1/2 fresh basil cut into tiny pieces<br/>2 TBSP Vegetable Oil (only because I was out of olive oil)<br/>One Whole Clove of Eggplant Garlic<br/>Approx.1/2 bottle of Sauvignon Blanc American White Wine (Oak Leaf Vineyards)--since I did not have cooking white wine<br/>3 cups cut up (small cubes) fresh Roma tomatoes---we love tomatoes, the more the better<br/>4 cups fresh cut up asparagus<br/>I omitted the lemon juice (I figured it would make it too tangy)<br/>6 medium large chicken tenders <br/>One small onion<br/>Approx. 1 TBSP butter<br/>Neufchatel Cream Cheese (I oz. pkg.)<br/><br/>I sauted the basil and garlic together. Then I added the asparagus (I wanted to make the asparagus kinda crunchy and not cooked so much, but I messed up in the beginning of the recipe). So, I went ahead and added half the white wine. Then, I put a lid on the pot, and let it simmer a while (also causing the white wine to cook down), so that the garlic was soft. Then, I added the tomatoes, and cooked more. I added the rest of the white wine and cooked longer. All the while I cooked on medium heat. Then, I added the Cream Cheese and cooked just a little longer on a lower temperature heat, for the cream cheese to mix in with the sauce. It gave it a real creamy cheesy texture.<br/><br/>Then, in another pan I cut up an onion and sauted it in the butter, until it was clear. Then, I added the chicken and sauted until it was done and browned on both sides. I cut up the chicken, and added it (and the onion) to the creamy sauce mixture. I mixed it all together. I cooked it a little longer (on very low heat) just for it to all meld and cook together a little bit.<br/><br/>I cooked the noodles separately. I like to cook my noodles separate from my sauce, because I like more noodles than sauce, and my hubby likes more sauce than noodles. So, it makes everyone happy. You can add as much sauce as you want on your noodles.<br/><br/>Then we always salt and pepper to taste. If I had remembered to get my Parmesan out of the fridge, I would have topped off the plates with fresh Parmesan, once it is on the plate. That is how we do it. Everyone is particular on how much Parmesan they like on their dish. LOL!!!! This made enough for two, possibly three meals for all 4 of us.<br/><br/>Excellent recipe. I really enjoyed the tangy flavor.