ORNISH: Angel Hair Pasta With Fresh Tomato And Basil

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* Exported from MasterCook *

 

Angel Hair Pasta With Fresh Tomato And Basil

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 126

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups Vegetable Broth

homemade or store-bought

2 medium onions -- chopped

1 1/2 teaspoons minced garlic

3 1/2 pounds fresh tomatoes -- peeled

seeded and diced -- (see Tip below)

1/4 cup chopped fresh basil

1/4 teaspoon hot red pepper flakes -- or more to taste

salt

1 pound dried angel hair pasta

 

SERVES 4

 

With fragrant vine-ripe tomatoes, you can make a superb pasta sauce in

minutes. In fact, when you can get your hands on some great tomatoes, you

may want to make a lot of this sauce and freeze it. Here, it's tossed with

delicate angel hair noodles, but it would complement whole wheat spaghetti

or spaghettini, too. Or pull it from the freezer throughout the year for

use in soups, bean dishes, or vegetable stews.

 

In a large nonstick skillet, heat broth over moderately high heat until

boiling. Add onions and garlic and cook, stirring, until softened, 3 to 5

minutes. Stir in tomatoes, basil, hot red pepper flakes, and salt to

taste. Adjust heat to maintain a simmer and simmer, stirring occasionally,

until sauce thickens slightly, 10 to 15 minutes.

 

Meanwhile, bring a large pot of salted water to a boil over high heat. Add

pasta and cook according to package directions until al dente. Drain, then

transfer to a large warm bowl. Add sauce and toss well. Serve immediately.

 

TIP: To peel and seed tomatoes easily, bring a large pot of water to a boil

over high heat. Cut a shallow " X " in the rounded end of each tomato, then

boil for 30 seconds (a little less if tomatoes are very ripe, longer if

they are not quite ripe). Transfer them to a bowl of ice water to stop the

cooking. Lift them out when cool. The skin should peel back easily from

the " X. " Core tomatoes, halve crosswise, and squeeze gently to remove the

seeds, using the fingers of one hand to pry the seeds out of their cavities.

 

Serving Size: 2 cups pasta, 1 cup sauce. Calories: 531, Fat: 3.2 g,

Cholesterol: 0 mg, Carbohydrate: 109.1 g, Protein: 20.5 g, Sodium: 43.0 mg.

 

 

 

 

 

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