You may also like
Categories:Viewed: 18 - Published at: 3 years ago
Ingredients
- 1 Tbsp. olive oil (extra virgin if available)
- 4 to 5 cloves garlic, minced
- 1 large shallot, minced
- 3 large ripe tomatoes, skinned, seeded and chopped or 1 (28 oz.) can Italian plum tomatoes, quartered
- salt and coarsely ground fresh black pepper to taste
- 1/4 c. fresh basil, chopped or 4 tsp. dried basil
- 8 oz. angel hair pasta
- 3 qt. water
- 4 Tbsp. grated Parmesan cheese
Method
- Heat the oil over medium heat.
- Add the garlic and shallot and saute until the garlic is golden and the shallot wilted.
- Add the tomatoes.
- Season with salt, pepper and basil.
- Meanwhile, cook the pasta in an uncovered pot in rapidly boiling water for about 1 to 2 minutes.
- Test it after 1 minute for "al dente" (firm to the bite) texture.
- Drain the pasta, reserving 2 tablespoons of the water it was cooked in.
- Add the pasta and the reserved water to the tomato sauce.
- Stir gently to coat the pasta with the sauce.
- Remove to a serving platter.
- Sprinkle with Parmesan cheese and serve immediately.
- Yield:
- 4 servings.
