Ingredientes
- 1 teaspoon minced garlic
- 1 teaspoon olive oil
- 5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
- 3 tablespoons balsamic vinegar
- salt & pepper to taste
- ¼ Cup chopped fresh basil
- ½ Pound angel hair pasta, (uncooked)
Preparação
- Saute the garlic in olive oil until lightly browned. Do this in a skillet
- large enough to hold the tomatoes later. Leave garlic in skillet.
- Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive
- bowl and set aside for 10 minutes, stirring occassionally.
- Boil water for pasta.
- Just before you put the pasta in the water, drain tomatoes and reserve the
- juice that runs off. (I usually set my colander on a dinner plate). Put the
- angel hair pasta in the water to cook for the recommended amount of time.
- Heat your garlic skillet and toss drained tomatoes briefly JUST to heat.
- They should retain their shape. The pasta should finish cooking (usually no
- more than 5 minutes for angel hair) at the same time the tomatoes are ready.
- Toss the pasta and tomato mixture together and serve with freshly grated
- parmesan cheese.
