ANGEL HAIR PASTA WITH FRESH TOMATO, BASIL, AND GARLIC Recipe
- Freshly grated Parmesan cheese
- 2 2 2tablespoons TABLESPOON_USVolumeextra-virgin olive oil
- 1 1 1tablespoon TABLESPOON_USVolumechopped garlic
- 2 2 2teaspoons TEASPOON_USVolumechopped shallots
- 4 4 4cups CUP_USVolumetomato concasse (made with 2 pounds whole tomatoes)
- 1 1 1tablespoon TABLESPOON_USVolumesugar or honey, optional
- 1 1 1teaspoon TEASPOON_USVolumekosher salt
- 2 2 2teaspoons TEASPOON_USVolumetomato paste
- 1 1 1teaspoon TEASPOON_USVolumechopped fresh thyme leaves
- 1/4 0.25 0.25cup CUP_USVolumeextra-virgin olive oil
- 5 5 5ounces OUNCE_USVolumeDouble-Blanched Garlic, sliced (see separate recipe)
- 2 2 2cups CUP_USVolumetomato concasse (made with 1 pound whole tomatoes)
- 2 2 2cups CUP_USVolumeTomato Base
- 1/4 0.25 0.25cup CUP_USVolumechopped fresh basil leaves
- 1/4 0.25 0.25teaspoon TEASPOON_USVolumekosher salt
- 12 12 12ounces OUNCE_USVolumefresh or store-bought angel hair pasta
- 1/4 0.25 0.25cup CUP_USVolumechopped fresh flat leaf parsley leaves
- Sprigs of fresh basil leaves, for garnish
- When ready to serve, add pasta to the pot of boiling water and cook until it is al dente, about 1 minute for fresh pasta (cook packaged pasta according to the directions on the box). Drain the pasta and add it to the sauce with the chopped fresh parsley. Gently stir to heat through and coat the pasta with sauce.
In a 12-inch skillet, over medium high heat, heat the olive oil. Sauté the garlic and shallots just until they start to color. Add the 4 cups of tomato concasse, sugar, if necessary, and salt and cook over medium heat until reduced by half, stirring occasionally. Stir in the tomato paste and chopped thyme and set aside.
Bring a large stockpot of salted water to a boil.
In a clean 12-inch skillet or sauté pan over medium high heat, heat the olive oil. Sauté the garlic, stirring often, until it is lightly golden in color, about 2 minutes.
Remove the skillet from the heat and stir in the 2 cups of tomato concasse, the reserved 2 cups of Tomato Base, the 1/4 cup chopped basil, and the salt. Return the skillet to the heat and simmer over medium-high heat until some of the moisture from the tomatoes evaporates, 3 to 4 minutes.
The simplest of all pasta and sauce dishes, this one has a special richness which results from the tomato base. When tomatoes are out of season and not as sweet as they should be, a pinch of sugar or a little honey will increase the flavor. Olives, capers, dried tomatoes, and chili peppers can also be added if desired.