Tomato Basil Pasta Nests

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• salt
• 1 lb angel hair pasta (i used spinach linguini, it was good!)
• 3 tablespoons olive oil
• 5 garlic cloves, minced
• 1 medium yellow onion, finely chopped
• 1 (28 ounce) can crushed tomatoes
• black pepper
• 20 fresh basil leaves, shredded
• 3 tablespoons pesto sauce, prepared and refrigerated
• 1 cup parmigiano-reggiano cheese (optional, or serve on side) or 1 cup romano cheese, grated (optional, or serve on side)

Recipe

• 1 bring a large pot of water to a boil for the pasta. salt the water and cook the pasta al dente, with a bite to it.
• 2 while the water is heating, begin the sauce by heating a large, deep skillet over medium heat. add the olive oil, garlic, and onions. saute for 8 to 10 minutes; reduce the heat a bit if the onions begin to brown. you want them to become sweet and soft, but not to caramelize.
• 3 stir in the tomatoes and heat through. season the sauce with salt and pepper. wilt in the basil and turn off the heat. stir in pesto sauce.
• 4 drain the pasta and add to the sauce. toss in the pan to distribute. sprinkle in the cheese, tossing to combine (or leave out and serve at table). grab a meat fork. stick the fork into the pasta and bring up a heaping forkful. turn and twist the pasta, using your palm to guide the pasta a bit, to form a nest. serve! makes 8 nests, 4 inches wide and 5-6 inches long.
• 5 for vegan omit the cheese or use a vegan cheese sub.