This makes a light, satisfying main course, ideal for a hot summer evening supper.
1 pound angel hair pasta
1/2 cup fresh basil, chopped
1/2 cup fresh Parmesan cheese, grated
2 tablespoons olive oil
6 to 8 cloves garlic, minced
1 1/4 cups dry white wine
1/2 cup fresh lemon juice
2 1/2 cups chopped ripe tomato
1 teaspoon salt
Freshly ground black pepper to taste
Parmesan cheese, freshly grated
1.Measure and prepare all ingredients in advance.
2.Cook the pasta and place in large serving bowl. Add the basil and Parmesan cheese; set aside and keep warm.
3.In large a skillet heat the olive oil and saute the garlic just until it begins to change color. Remove skillet from heat and add the wine. Return to the heat and cook for another 2 to 3 minutes, or until the wine has been reduced by half. Stir in the lemon juice and tomato and remove from heat.
4.Pour hot lemon/tomato mixture over pasta mixture in the serving bowl, add salt and pepper to taste. Toss to mix.
5.Serve garnished with Parmesan cheese.