Ingredients:
Whole Wheat Angel Hair Pasta (Barilla is of choice, whole wheat or flour is yours)
1 large can of petite diced tomatoes (I prefer Hunts), drained of all liquid
1 Cup red wine (the wine you are serving is fine)(Optional, but you're missing out!)
2 bushels of green onions, chopped
5 cloves garlic, pressed/chopped/minced
3 Tbsp. Olive Oil
Italian Seasons (If you don't have this in a jar: dried-oregano, basil, red pepper flakes)
Salt and Pepper to taste
Directions:
This is so simple. In a med-large skillet, add Olive Oil on Medium heat. When skillet is thoroughly heated (hand test: if you hold your hand over the skillet, and whole hand feels a warm sensation, its ready!), add in green onions and garlic-DO NOT let garlic brown, that is a no-no! Once green onions and garlic are sauteed and well coated after stirring, add in tomatoes, wine and seasons. Here is when the "Jeopardy" song runs in your head, this can take a while to reduce. Continue to stir occasionally, if need to lower heat, then do so.
Meanwhile....
Boil water in a sauce pan, I add a sprinkling of salt and a bit of Olive Oil to help in heating and raising temperature of water to a boil. Why Olive Oil in the water, you ask? It will nicely coat the pasta, you'll see! If you don't want that, don't bother.
Plating:
You'll have a nice tomato-ey mixture going with the green onions and garlic, it'll be a slight pasty consistency, with a bit of juice, but not a lot. This isn't a sauce, rather a tomato-ey mixture, kind of like if you added not really juicy salsa to something, like a cooked pico de gallo, not runny, unless that is what you are into.
So, your pasta is done and drained, you want to fold in the skillet ingredients into the pasta, and continue folding, so that pretty much every strand of pasta has the tomato mixture through out. With the olive oil having been in the pot of the boiling pasta, it actually attaches to past, even after the water is drained, and gives a consistency that is wonderful. Once its all mixed together, its so lovely and light! Add a sprinkling of grated Parmesan if desired, it never hurts!
Add-Ins:
Grilled Italian Sausage
When I'm in the kitchen, my husband is tending to the grill, grilling the sausages to perfection, then slicing the sausage, so that those whom desire meat in their dish, its a nice addition to add to their plate. The flavors mix well, trust me, but I prefer this pasta dish to last on its own sans meat. This is a great base for any twists!
Bon appetit!