1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)
Saute the garlic in olive oil until lightly browned.
Do this in a skillet
large enough to hold the tomatoes later. Leave
garlic in skillet.
Place tomatoes, salt & pepper, basil and balsamic
vinegar in a non−reactive
bowl and set aside for 10 minutes, stirring
Boil water for pasta.
Just before you put the pasta in the water, drain
tomatoes and reserve the
juice that runs off. (I usually set my colander on a
dinner plate). Put the
angel hair pasta in the water to cook for the
recommended amount of time.
Heat your garlic skillet and toss drained tomatoes
briefly JUST to heat.
They should retain their shape. The pasta should
finish cooking (usually no
more than 5 minutes for angel hair) at the same time
the tomatoes are ready.
Toss the pasta and tomato mixture together and serve
with freshly grated