Angel Hair Pasta with Fresh Tomatoes

Featured in Star-Bulletin on February 6, 2008.



5 cloves garlic, thinly sliced
7 tablespoons extra virgin olive oil
2 cups (about 1 pound) diced tomatoes, chopped
2/3 cup coarsely chopped fresh basil leaves
3/4 teaspoon Hawaiian salt
Fresh ground pepper to taste
8 ounces angel hair pasta (cappelini)


In a large skillet, combine garlic and 3 tablespoons of the olive oil. Cook on medium heat until garlic is lightly and evenly browned. Add tomatoes, basil, salt and pepper; cook until tomatoes are hot. Cook pasta in salted water according to package directions; drain. Toss pasta with the remaining 4 tablespoons olive oil. Combine with tomato mixture, or serve over pasta. Makes 4 servings.

Approximate Nutrient Analysis per serving:
450 calories, 25 g fat, 3.5 g saturated fat, 0 mg cholesterol, 650 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g sugar, 9 g protein


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