In article <zMzjd.36649$SW3.30495@fed1read01>, "Nexis" >
wrote:

> "Ferrante" > wrote in message
> ...
> > 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
> ...

> 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, I couldn't agree more. This is my favorite for thin pasta.

You have said it well, kimberly.

[I'd add tomatoes a bit before garlic is "golden," though G is a
little temperamental depending on its age and handling history; can turn
bitter when fried.]

Be well.

--
Jack