Ingredients
3
tablespoons extra-virgin olive oil
1/2
cup finely chopped onion
1/4
teaspoon crushed red pepper flakes
1
can (14.5 oz) Muir Glen™ organic plain or fire roasted diced tomatoes, undrained
1
clove garlic, finely chopped
1/4
teaspoon coarse salt (kosher or sea salt)
8
oz uncooked angel hair (capellini) pasta
1/4
cup chopped fresh basil leaves
1/2
cup shredded Parmesan cheese
Preparation
In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally.
Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon oil; toss.
