As Seen in Garden Plate Magazine –
Holiday Hoopla Issue
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One Pan Plan - Sautéed Angel Hair Pasta Nests with
Tomato, Basil & White Wine Serves 4
4 - 8 angel hair pasta nests, (also called
fidellini or fideos) or pasta, enough for 4 portions – see
Cook’s Tip for quantity
Extra virgin 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
