Last night, I enjoyed an unbelievable meal at Edward's Fine Food & Wine (which I'll obviously be sharing sometime soon). After baked oysters and white wine clams, we were served a to-die-for capellini that reminded me of my latest home-cooked "Italian night" dish. I'm handing you a no-fuss, elegant sauce that can top your favorite pasta shape or, perhaps, baguette slice or halibut filet. . .The adaptations are endless when you're working with fresh garlic and roasted tomatoes. Thank you for reading, and have a lovely weekend!
1/2 pound angel hair 2 tablespoons olive oil 1 cup red cherry tomatoes, halved lengthwise 1 cup yellow cherry tomatoes, halved lengthwise 6 garlic cloves, sliced 1 package frozen pearl onions, thawed 1 red onion, thinly sliced 1 handful basil, cut into ribbons 1 lemon, juiced Salt and pepper, to taste
1. Heat oven to 400 degrees. Meanwhile, cook the angel hair in boiling salted water until al dente, about 6 minutes. Drain pasta and keep warm.
2. On a baking sheet, toss olive oil with onions, garlic, tomatoes, salt and pepper. Roast for 15 minutes, stirring halfway through.
3. Remove from oven and toss immediately with angel hair, basil and lemon.
