1 pound angel hair pasta
3 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 medium yellow onion, finely chopped
1 28-ounce can crushed tomatoes
Coarse black pepper
20 fresh basil leaves, shredded (chiffonade) or torn
3 rounded tablespoonfuls prepared, refrigerated pesto sauce
1 cup grated Parmigiano-Reggiano or Romano cheese
Crusty bread, to pass at the table
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta al dente (with a bite to it).
While the water is heating, begin the sauce by heating a large, deep skillet over medium heat. Add the EVOO, garlic, and onions. Saute for 8 to 10 minutes; reduce the heat a bit if the onions begin to brown. You want them to become sweet and soft, but not to caramelize.
Drain the pasta and add to the sauce. Toss in the pan to distribute. Sprinkle in the cheese, tossing to combine.
Serve 2 nests per person with a small salad and crusty bread.
RR says: "When I worked in a commercial kitchen, making different items for the prepared food counter, there were a few items that always 'sold out.' The best sellers, day to day, month to month, no matter the season, were apricot chicken tenders, sesame noodles, and pasta nests. Here are three pasta-licious nests, adapted for your home production kitchen." Then she says about this recipe: "A pretty basic version to get you started." The only thing I changed about this recipe is that I added the salad to the ingredient list. It wasn't listed anywhere except at the very end of the recipe instructions, so I didn't even see it. Needless to say, we didn't have a salad at this meal. The pasta is very good. I don't have anything to say about it.