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Angel Hair Pasta w/ Basil & Pine Nuts




Source of Recipe


The Hali'imaile General Store Cookbook






List of Ingredients



• 1 1/4 cups extra virgin olive oil
  
• 4 shallots, chopped
  
• 4 closed garlic, minced
  
• 1/2 cup capers, drained
  
• 4 cups peeled, seeded, and chopped tomato
  
• 3/4 cup finely shredded fresh basil
  
• 1 1/2 teaspoons salt
  
• Fresly ground black pepper
  
• 1/2 pound dried angel hair pasta
  
• 1/2 cup pine nuts, toasted
  
• 1/2 cup shredded parmasan cheese
  
• 8 basil leaves
  






Instructions



1. In a large saute pan, heat 1/4 cup of the olive oil over medium-low heat. Add the shallots and garlic and saute for 3 minutes, until softened. Add the capers and cook for 1 minute. Add the tomato and the remaining 1 cup olive oil. Cook for about 5 minutes, until the mixture is heated through. Stir in the shredded basil and season with salt and pepper to taste.
   
2. Meanwhile, bring a large pot of water to a boil. Add the pasta and cook for 2 to 3 minutes, until al dente. Drain well and transfer to a bowl.
   
3. Pour the sauce over the pasta. Reserving 1 tablespoon each for garnish, add the pine nuts and Parmesan cheese and toss to coat evenly. Serve in individual bowls garnished with the reserved pine nuts and Parmesan and the basil leaves.
   






Final Comments


*The best way to seed a tomato is to cut it in half horizontally, put one half in each hand cut side down, hold them over the sink, and squeeze. The seeds drop right out.