Sunday, March 20, 2011
Posted by Lindsey at 11:32 PM
My calendar tells me that today was the first day of spring. Ah, spring. Flowers are blooming, trees are looking vibrant, and I am itching to get outside each day and enjoy the beautiful weather! Can you believe that spring is already here? The weeks are passing so quickly, and I am struggling to hold onto to my weekends. When our schedule gets this busy, I have to reach into my recipe box and dig out those quick, yet tasty, meals that come together with minimal effort.
This is one of those recipes that we tried and loved, but then it was somehow buried away. I was excited to stumble upon it again! This pasta is full of flavor and has a nice kick from the fire roasted tomatoes and red pepper flakes.
Yields 6 servings
3 tbsp extra-virgin olive oil
1/2 of a medium onion, finely chopped
2 tsp garlic, minced
1/4 tsp red pepper flakes
14.5 oz can fire roasted diced tomatoes, undrained
1/4 tsp sea salt
8 oz angel hair pasta
1/4 cup fresh basil leaves, chopped
1/4 cup Parmesan cheese
1/4 cup Romano cheese
In a large skillet, heat 2 tablespoons of oil over medium heat. Add onion, garlic, and red pepper; cook 5 minutes or until onion is tender, stir frequently. Add tomatoes and salt; heat to boiling. Reduce heat; Simmer for 3 minutes, stirring occasionally.
Meanwhile, cook pasta as directed on package. Drain; transfer to serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, both cheeses, and remaining oil; toss to combine.
Source: adapted from Muir Glen