Angel Hair Pasta with Roma Tomatoes & Basil

This is a magnetic contemporary Italian vegetarian recipe I use as a vegetarian dish or a starter or even as a part of a complete meat food. The pasta dish is captivating and delightfully thin and is a definite winner.

Ingredients serve 1

2 tbls extra virgin oil

1 tbls chopped mixed capsicum

¼ onion (25 g)

¼ tsp crushed garlic or 1 clove of garlic

136 g Roma tomatoes halved

2 birds nest of angel hair pasta (70 g)

Salt

Pepper

8 fresh basil leaves

½ tbls grated Pecorino Toscana

Method

Bring water to the boil

Add salt and a tsp of oil

Sprinkle in one vegetable stock cube to water for taste.

Place angel hair pasta into the boiling water and continue to boil until cooked al dente.

In a hot frying pan add 2 tbls extra virgin oil

Add garlic, onion and sauté

Put in mixed capsicum

Add tomatoes and torn basil leaves

Sauté for 3 min while constantly moving the pan

Remove pan from heat

Strain pasta in a colander

With a food tong place pasta into frying pan

Mix all ingredients together and return to the heat.

Garnish with Pecorino Toscana cheese

Serve while warm

Note: Angel hair pasta is a long, thin noodle with a round shape and is also known as capellini or capelli d'angelo. The very fine pasta is excellent with light, delicate sauces as well as seasonal fresh vegetables. Parmesan can be used as an alternative if Pecorino is unavailable or too sharp for the taste buds.

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