Angel Hair Pasta with Lemon and Garlic

[Guest guest]

I added about 8 button mushrooms and sauted them with the garlic.

Very tasty.

Brad

 

Angel Hair Pasta with Lemon and Garlic

 

16 ounces angel hair pasta

1/2 cup fresh basil, coarsely chopped

1/2 cup freshly grated Parmesan cheese

2 tablespoons extra virgin olive oil

8 cloves garlic, finely minced

1 1/4 cups dry white wine

1/2 cup fresh lemon juice

2 1/2 cups seeded and chopped vine-ripe tomatoes

1 teaspoon kosher or coarse salt

1/4 teaspoon freshly ground black pepper or to taste

additonal freshly grated Parmesan cheese for sprinkling, optional

 

Measure and prepare all ingredients in advance.

Cook the pasta and place in large serving bowl. Add the basil and Parmesan

cheese; set aside and keep warm.

In large a skillet heat the olive oil and saute the garlic just until it begins

to change color. Remove skillet from heat and add the wine. Return to the heat

and cook for another 2 to 3 minutes, or until the wine has been reduced by half.

Stir in the lemon juice and tomato and remove from heat.

Pour hot lemon/tomato mixture over pasta mixture in the serving bowl, add salt

and pepper to taste. Toss to mix.

Serve topped with a sprinkling of Parmesan cheese, if desired.

Serves 6.

 

 

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