Angel Hair Pasta With Fresh Tomato And Basil Sauce
|Plum tomatoes||1 1⁄2 Pound|
|Angel hair pasta||12 Ounce|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Loosely packed fresh basil||1⁄3 Cup (4.8 tbs), snipped|
To prepare the tomatoes, bring water to a boil in a large saucepan.
Carefully immerse the tomatoes into the boiling water for 30 to 45 seconds.
Drain the tomatoes in a colander.
Then immediately immerse the tomatoes into a bowl of cold water.
Using a sharp knife, pull the skin off of the tomatoes.
Cut each tomato in half and use your fingers or a spoon to remove the seeds.
Discard the seeds and coarsely chop the pulp.
Set the tomato pulp (with juices) aside.
Cook the pasta according to the directions on the package.
Drain and set aside.
If necessary, cover to keep warm.
Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray.
Add the oil and heat over medium heat.
Add the garlic.
Cook and stir for 1 minute.
Then add the tomato pulp (with juices).
Cook, uncovered, over medium-high heat about 5 minutes or until slightly thickened.
Stir in the basil and salt.
If necessary, adjust flavor with the sugar.
Bring the sauce to a gentle boil.
Simmer, uncovered, for 1 minute.
Serve on top of the hot pasta.