“In the good, old summertime, In the good, old summertime. Strolling down the shady lane…” This dish speaks of summer to me with its use of tomatoes and basil. Angel hair pasta has always been my favorite.
By Pat Savoie
1 pound Angel Hair or Capellini pasta — uncooked
2 tablespoons vegetable oil or olive oil
1 tablespoon minced garlic
5 cups tomatoes — diced or cherry tomatoes
1/3 cup fresh basil (Since I grow my own, I use a fist full)
3/4 cup chicken broth or vegetarian broth
5 tablespoons Parmesan cheese, freshly grated
Salt and freshly ground pepper — to taste
Prepare pasta according to package directions; drain.
Heat oil in a large skillet over medium-high heat and add garlic cooking for one minute.
Add tomatoes, salt and pepper. Cook for 3 minutes.
Add hot pasta to skillet and toss well.
Stir in chicken broth
Toss with Parmesan cheese and fresh basil.
Serve immediately.
Savoie Secrets: It's a Family Recipe 