 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Delicious!! A very fast and easy meal, that is lovely enough for guests. Found it in Rachael Ray's 365: No Repeats recipe book. The basil is wonderful!! Great to serve with crusty bread. Ingredients:
salt |
1 lb angel hair pasta (i used spinach linguini, it was good!) |
3 tablespoons olive oil |
5 garlic cloves, minced |
1 medium yellow onion, finely chopped |
1 (28 ounce) can crushed tomatoes |
black pepper |
20 fresh basil leaves, shredded |
3 tablespoons pesto sauce, prepared and refrigerated |
1 cup parmigiano-reggiano cheese (optional, or serve on side) or 1 cup romano cheese, grated (optional, or serve on side) |
Directions:
1. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta al dente, with a bite to it.
2. While the water is heating, begin the sauce by heating a large, deep skillet over medium heat. Add the olive oil, garlic, and onions. Saute for 8 to 10 minutes; reduce the heat a bit if the onions begin to brown. You want them to become sweet and soft, but not to caramelize.
3. Stir in the tomatoes and heat through. Season the sauce with salt and pepper. Wilt in the basil and turn off the heat. Stir in pesto sauce.
4. Drain the pasta and add to the sauce. Toss in the pan to distribute. Sprinkle in the cheese, tossing to combine (or leave out and serve at table). Grab a meat fork. Stick the fork into the pasta and bring up a heaping forkful. Turn and twist the pasta, using your palm to guide the pasta a bit, to form a nest. Serve! Makes 8 nests, 4 inches wide and 5-6 inches long.
5. For Vegan omit the cheese or use a Vegan Cheese sub.
|
|