[cookinmaven]

This one was also demonstrated/cooked on TV by a restaurant chef. It's really good!

ANGEL PASTA AL FRESCO

Description: Fedelini (thin-angel hair pasta) garlic, shallots, chicken stock, Roma tomatoes, basil, Parmesan-Reggiano, extra virgin olive oil.

Ingredients:
1 oz. Extra Virgin Olive Oil
2 tsp. Garlic Puree
2 Tbsp. Fresh Shallots
8 oz. Chicken Stock (can stock OK – organic better)
8 oz. Fedelini Pasta (can use standard angel hair pasta)
½ tsp. Kosher Salt
¼ tsp. Pepper
½ oz. Real Butter
1 cup Diced Fresh Roma Tomatoes
2 Tbsp. Chopped Fresh Basil
¼ oz. Shredded Parmesan-Reggiano Cheese

Procedure:

1. In a 10” sauté pan, add extra virgin olive oil. Bring to temperature on medium heat.
2. Add garlic puree and fresh shallots. Sauté to golden brown.
3. Add the chicken stock and reduce by 25%.
4. Add the fedelini (or angel hair) noodles. Add salt, pepper and butter.
5. Continue to stir and cook sauce so it coats the pasta.
6. Add diced Roma tomatoes and the chopped basil and continue to toss gently until warm.
7. Transfer hot Pasta Al Fresco into bowl or plate.
8. Sprinkle with Parmesan-Reggiano cheese and serve.

Cooking Tips:

1. Cook angel hair pasta al dente. Bring salted water to a boil and drop in angel hair pasta and drain thoroughly before adding to sauté pan.
2. Select firm, ripe Roma tomatoes. Tomatoes should be sautéed until firm – not stewed.
3. Could add sautéed shrimp to this recipe by adding uncooked shrimp, preferably 21-25 count or 26-30 count, to the sauté pan when sautéing the garlic and shallots. Cook shrimp until they turn completely pink.
Yield: 2 Guests