Pasta with Red Pepper Sauce
Serves 2

1 ts Minced garlic
1 ts Olive oil
5 To 6 Roma tomatoes, chopped
3 tb Balsamic vinegar
Salt & pepper to taste
1/4 c Chopped fresh basil
1/2 lb 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.

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 min. 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