Yield: 4 servings
|1 teaspoon||Olive oil|
|2||Garlic cloves, peel & mince|
|½ cup||Dry white wine|
|¼ cup||Freshly squeezed lemon juice|
|1 cup||Chopped tomato (1 medium)|
|4 ounces||Spinach angel hair pasta|
|4 ounces||Semolina angel hair pasta|
|¼ cup||Chopped fresh basil|
|2 tablespoons||Freshly grated Parmesan|
|Ground black pepper 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 saute' pan and cook over medium heat just until the garlic begins to brown. Remove the saute' 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.