I’ve been packing file boxes all day long because of a move to a new office location tomorrow. In fact, I began packing two days ago, trying to decide what to keep and what to toss. After a long and tiring day at work, I started our dinner last night with a can of tomatoes.
Just because a meal starts with a can doesn’t mean it can’t be delicious. Here is a recipe that you can make for dinner in just 20 minutes. The fresh basil leaves gives this pasta dish a fresh flavor and it's really good enough to serve to friends. Add a salad and some crusty French bread for the full (meatless) meal. OK--now I have to be honest. Jack wanted meat with his pasta and he found some frozen meatballs in our freezer, which he heated in a skillet, to make his meal complete. A glass of red wine also helped us relax. Ahhh.......
Angel Hair with Tomato and Basil
Prep Time: 20 Minutes
Start to Finish: 20 Minutes
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1/4 teaspoon crushed red pepper flakes
1 can (14.5 oz) Muir Glen® organic plain or fire roasted diced tomatoes, undrained
1 clove garlic, finely chopped
1/4 teaspoon coarse salt (kosher or sea salt)
8 oz uncooked angel hair (capellini) pasta
1/4 cup chopped fresh basil leaves
1/2 cup shredded Parmesan cheese
1. In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally.
2. Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon oil; toss.
6 servings (about 1 cup each)