I needed something simple tonight (I know, I sound like a broken record)... I went to my favorite produce store this afternoon and the tomatoes and basil both looked beautiful. So I made an old favorite:
Angel Hair Pasta with Lemon and Garlic
adapted from In the Kitchen with Rosie, Rosie Daley
2 teaspoon olive oil
4 garlic cloves, peeled and minced
1 cup dry white wine
1/2 cup freshly squeezed lemon juice
2 cups chopped roma tomatoes
16 oz. angel hair pasta
1/2 cup chopped fresh basil
2-4 tablespoons vegan parmesan substitute
Freshly ground black pepper to taste
Bring a large pot of water to a boil over high heat and maintain at a boil.
Put the olive oil and garlic in a sauté pan and cook over medium heat just until the garlic begins to brown. Remove the sauté pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat.
Place the pasta in the boiling water and cook to desired doneness. Drain the pasta and put it into a warm serving bowl. Add the basil, soy parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.
The lemon and wine make a nice light sauce so the pasta isn't dry. I find it works best with angel hair pasta and not anything bigger. Everyone liked this dish.
I also made a caesar salad using hearts of romaine - whole leaf, not chopped. It just looks so nice that way - even if it's harder to eat ;-)
Everyone was goofy tonight at the dinner table - I think we are all ready for school to be over!