|1 teaspoon||Olive oil|
|2||Garlic cloves, peel & mince|
|½ cup||Dry white wine|
|¼ cup||Lemon juice, freshly squeeze|
|1 cup||Tomato, chopped (1 medium)|
|4 ounces||Spinach angel hair pasta dried|
|4 ounces||Semoliina angel hair pasta dried|
|¼ cup||Fresh basil, chopped|
|2 tablespoons||Parmesan cheese, freshly grated|
|Black pepper, freshly ground to taste|
Bring a large pot of water to a boil over high heat and maintain at a boil.
Put the olive oil and garlic in a saut* pan and cook over medium heat just until the garlic begins to brown. Remove the saut* pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat.
Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.
Fat per serving = 4.1 grams Calories per serving = 291 Delicate angel hair pasta demands a light and elegant sauce, such as this simple white wine mixture flecked with bits of fresh tomato and basil. It's a terrific first course of luncheon dish. I find the spinach and semolina varieties to be somewhat sturdier than plain wheat-flour angel hair pasta, but you still need to handle them carefully. Cook for only 30 seconds to 1 minute, toss, and serve immediately.
Source: "In the Kitchen With Rosie" by Rosie Daley ISBN 0-679-43404-6 Typed by Debbie Antes
Submitted By JOELL ABBOTT On 09-28-94