This was okay. It was good, and we all ate it, and I ate the leftovers for lunch. But would I make it again? Probably not.
Tomato and Garlic Pasta
(All Recipes magazine, April/May 2016)
time needed: 15 min.
1 (8 ounce) package angel hair pasta
4 tbsp olive oil
4 cloves garlic, crushed
1 tbsp tomato paste
2 14.5 ounce cans diced tomatoes
2 tsp sugar (optional)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped basil
1/4 cup grated Parmesan cheese (I omitted)
1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 4 minutes.
2. Meanwhile, heat 2 tbsp oil in a large (12″) skillet over med-high heat. Saute garlic, stirring, until softened and fragrant but not brown, 30 seconds to 1 minute. Stir in tomato paste, diced tomatoes (including juice), sugar (if using), salt, and pepper. Reduce heat to medium and cook, stirring, about 2 minutes. Stir in basil.
3. Drain pasta (do not rinse under cold water). Toss pasta with remaining 2 tbsp oil in a bowl, then add to skillet with sauce. Cook, stirring, about 1 minute. Divide pasta among 4 bowls and sprinkle each with 1 tbsp parmesan.