In November 2008 you could sign up to become a member of the Muir Glen's Connoisseurs Club AND get an awesome freebie in the mail! It turned out to be two cans of Fire Roasted Tomatoes and two cans of Halley Thirty-One Fifty-Five Reserve tomatoes. I remember it being a nice surprise on my door step that day.
Since I have a few cans of the Fire Roasted Tomatoes I thought I would try this recipe in our Eat from the Pantry Challenge
Angel Hair with Tomato and Basil
Ingredients
| 3 | tablespoons extra-virgin olive oil |
| 1/2 | cup finely chopped onion |
| 1/4 | teaspoon crushed red pepper flakes |
| 1 | can (14.5 oz) Muir Glen® organic plain or fire roasted diced tomatoes, undrained |
| 1 | clove garlic, finely chopped |
| 1/4 | teaspoon coarse salt (kosher or sea salt) |
| 8 | oz uncooked angel hair (capellini) pasta |
| 1/4 | cup chopped fresh basil leaves |
| 1/2 | cup shredded Parmesan cheese |
Preparation Directions
| 1. | In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally. |
| 2. | Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon oil; toss. |
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