"Nexis" wrote ..
>
> "Ferrante" wrote ...
>> I have seldom used angel hair pasta, but after listening to a friend
>> say it was he favorite, I got a box and will try it again.
>>
>> Any simple suggestions on what I can add to it to bring out what makes
>> it popular with people. I don't think a heavy sauce would work (might
>> overpower it). I thought about adding some butter and garlic with
>> sharp Romano cheese. Then I decided to ask the experts and here I am.
>>
>> Thanks in advance for your help.
>> Mark Ferrante
>
> Your instinct to avoid a heavy sauce is a good one. My favorite way to
> serve
> angel hair is a basic pomodoro. Get some good, ripe roma tomatoes, fresh
> basil, lots of crushed or minced (or even sliced!) garlic and some very
> good
> extra virgin olive oil. Some Romano cheese and parmesan (preferably
> Reggiano) and maybe a little asiago or mizithra to serve on the side. If
> you
> find the tomatoes aren't quite juicy enough, you can add a bit of chicken
> stock. Just dice the tomatoes, and crush, slice, or mince the garlic. Heat
> a
> pan with a couple tablespoons of EVOO and add the garlic. When it turns
> golden, add the tomatoes and simmer. Add the basil at the very end. Toss
> with the past and serve with the cheese.
>
> kimberly
>
Oh, yes, Ed and I do something similar. We sauté some shrimp in EVOO with
garlic and some Chinese chili oil. We don't cook the tomatoes; rather, we
add them fresh after everything has been tossed in the bowl, and let them be
heated by the rest of the dish.

Pam