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This no boil pasta dish always gets rave reviews!

 

4 - 8 angel hair pasta nests, (also called fidellini or fideos) or pasta, enough for 4 portions - see Cook's Tip for quantity
olive oil
2 garlic cloves, minced
1 cup fresh basil leaves, chiffonade
1 / 4 cup fresh oregano leaves, chopped
1 teaspoon fine sea salt
freshly ground black pepper to taste
28 ounces canned diced tomatoes 
1 cup dry white wine or chicken or vegetable stock
Parmigiano-Reggiano for garnish

 

Equipment:
8-10 inch sauté pan with lid

Thinly film a sauté pan with olive oil. Heat and add pasta nests. Brown pasta on each side.

Add garlic, basil and oregano in between nests and cook until fragrant.

Season with salt and pepper.

Add tomatoes and wine or stock. Liquid should cover pasta. Cover and cook 10 minutes to cook pasta. 

Garnish with a sprinkle of Parmigiano-Reggiano and additional chopped fresh herbs. 

Cook's Tips: 
The pasta nests come in many sizes so you have to use your judgement in determining how many to use. A good guideline is to use enough to comfortably fill the pan without crowding.

1 pound of fresh, peeled, deveined shrimp can be added during last 3-5 minutes of cooking time.

A nonstick pan is not recommended, as it does not conduct heat efficiently enough for this dish. 

(Barbara Seelig Brown)