Served with a fresh salad, I think this is a perfect summer weekday meal. It comes together very fast if you prepare all the ingredients beforehand. (note: typo in wine amount has been corrected - 1/4 cup, not 1 1/4 cup - yowza, that'd be a lot of wine!)

Ingredients

4 serv.

angel hair pasta↗1 lb
fresh basil↗1⁄2 cup
chopped
parmesan cheese↗1⁄2 cup
freshly grated
extra virgin olive oil↗2 tablespoons
garlic cloves↗4 -8
finely minced
dry white wine↗1⁄4 cup
fresh lemon juice↗1⁄2 cup
vine-ripe tomatoes↗2 1⁄2 cups
seeded and diced medium
coarse salt↗1 teaspoon
fresh ground black pepper↗
(to taste)

Step-by-step instructions

1
Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix.
2
While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready.
3
Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.

Source: food.com

Original recipe ↗

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