Italian cuisine is renowned for its pasta dishes, which are many and varied. I enjoy numerous pasta dishes, however, I have to admit that I am not a pasta salad fan per se. If I want to eat a salad, I want veggies, not pasta. Recently, my friends and I made a sheva brachos for a friend
- ½ lb (225 grams) angel hair pasta (also called capellini, spaghettini, and linguine) -
- ¼ cup olive or canola oil -
- 2 cloves minced garlic -
- ¼ cup sliced scallions -
- 3 tomatoes, very finely diced, with out pulp or seeds -
- 1 tsp chopped dry basil or 2 tsp fresh -
- 1 tsp salt or to taste -
- ¼ tsp pepper -
Snap the pasta in half and cook al denté (a short time). Strain, rinse, and set aside. Heat the oil in a frying pan over a medium flame and sauté the garlic, and scallions together for about 2 minutes. Pour this on top of the pasta. Add the tomatoes, basil, salt, and pepper and gently stir together. Serve room temperature.
NOTE: This is the original recipe I was given. However, I tried it with both oils and we all preferred the olive oil to the canola oil. I also made it with just 2 Tbsp oil and we found that suffi cient. Also, when I doubled the recipe, which I recommend, I put in just 4 or 5 tomatoes, not 6 and did not double the pepper. I also added a little more salt. Do what suits you best.
This recipe was featured in Mishpacha Magazine, Issue 104