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Angel Hair Pasta with Fresh Tomato Sauce
Angel Hair Pasta
EZ Southern Cooking
Helpful Tips:
Start your yeast before adding to the rest of the ingredients is a good way to test if you yeast is alive or viable. Sprinkle yeast into one-quarter cup of lukewarm water and 1 tablespoon of flour and a teaspoon of sugar, stir and let allow to rest for 5 minutes. Yeast mixture should be bubbly and foamy if the yeast mixture does not start to bubble within five to ten minutes; your yeast is dead or enervated. Throw away and start over with fresh yeast.
The Details:
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1 tablespoon vegetable oil
2 cloves garlic, crushed
3 pounds tomatoes, cored and chopped
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 package BUITONI Refrigerated Angel Hair Pasta
1/4 cup grated Parmesan cheese
Heat oil in a heavy skillet over medium-low heat; add garlic and sauté for about 3 minutes but do not brown.
Transfer to large non-aluminum bowl.
Mix in chopped tomatoes, red wine vinegar, basil, olive oil, salt and pepper; set aside and chill.
Prepare angel hair pasta according to the package directions; drain. Add sauce and toss until evenly coated; sprinkle with grated parmesan cheese. Serve immediately.
Serving Size: 6
(Added: 1-Apr-2008)
Helpful Tips:
To determine whether an egg is fresh without breaking the shell, immerse the egg in a pan of cool salted water. If it sinks to the bottom, it is fresh. If it rises to the surface, throw it away.
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