Prep 15 mins
Cook 20 mins
I adore angel hair pasta, and such a fine pasta doesn't always need a big sauce. Serve with some kind of cheese or "cheez" if you wish, sprinkled on top. My children like it with sliced olives. There are many versions of this simple recipe, this one I adapted from www.cookingnook.com. This would probably be good for 4 as a side dish or 4 for lunch with a salad.
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1⁄2 cup dry white wine
- 1 lemon, juice of
- 1 tomatoes, diced
- sea salt, to taste
- 8 ounces angel hair pasta
- 1⁄4 cup fresh basil, roughly chopped
- pepper, to taste
- Bring a large pot of salted water to boil over high heat.
- Meanwhile, heat the olive oil up a large saute pan over medium heat. Once warm add the garlic and cook until it just begins to brown -- too long or too high and the garlic will burn.
- Remove the pan from the heat and deglaze by pouring in the wine. Return the pan to the heat and cook for a few minutes. The wine should reduce by about half. Add in lemon juice, chopped tomato, and sea salt to taste. Stir once or twice then remove the pan from the heat again and set it aside to wait for the pasta.
- Add the pasta to the boiling water and cook until desired tenderness, following package directions. Drain, then add the cooked pasta to the pan with the garlic & tomato mixture, along with the basil and some freshly ground pepper. Toss well, (if your pan isn't big enough, just do the tossing in a large serving bowl).
- *Tip: 4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta. Generally they say 2 ounces of pasta is one serving, but for larger appetites this might not be enough.
So easy to prepare, and very flavorful. It was great with the fresh tomatoes and basil from the garden. I used gluten free pasta. It was light and refreshing. Thanks for sharing! Veggie Swap 50
A very quick and simple recipe for pasta. I used it as a side with breaded chicken. I forgot the lemon juice, though, and I had some Italian dressing mix that I threw in there for some extra flavor. Also, I didn't have any white wine so I just used chicken broth. This recipe is versatile enough to accommodate whatever you have in your pantry :)
This is FANTASTIC! I was worried that this would lack flavor, but it was actually bursting with flavor, yet was still a light summery meal. I first started with 2 shallots sauteed, then added the garlic. I put cayenne pepper into the mix to add a kick, and tossed in spinach fettuccine. Will post a photo. Thanks for sharing! I am definitely going to make this a summer regular.