Anononymous 7-30-05

1 teaspoon minced garlic

1 teaspoon olive oil

5 to 6 Roma tomatoes, chopped, (28&-;ounce. can plum tomatoes)

3 tablespoons balsamic vinegar

salt & pepper to taste

1/4 Cup chopped fresh basil

1/2 Pound angel hair pasta, (uncooked)

Saute the garlic in olive oil until lightly browned. Do this in a

skillet large enough to hold the tomatoes later. Leave garlic in

skillet. Place tomatoes, salt & pepper, basil and balsamic vinegar

in a non&-;reactive bowl and set aside for 10 minutes, stirring

occassionally. Boil water for pasta. Just before you put

the pasta in the water, drain tomatoes and reserve the juice that

runs off. (I usually set my colander on a dinner plate). Put the angel hair pasta in the water to cook for the recommended amount of

time. Heat your garlic skillet and toss drained tomatoes briefly

JUST to heat. They should retain their shape. The pasta should

finish cooking (usually no more than 5 minutes for angel hair) at

the same time the tomatoes are ready. Toss the pasta and tomato

mixture together and serve with freshly grated parmesan cheese.