serves 4
ingredients
1 teaspoon olive oil
2 garlic cloves, minced
125ml/4fl oz dry white wine
50ml/2fl oz freshly squeezed
lemon juice
150g/5oz tomatoes, chopped
100g/4oz spinach angel
hair pasta
100g/4oz semolina angel
hair pasta
25g/1oz chopped fresh basil
2 tablespoons freshly grated
Parmesan cheese
salt and freshly ground
black pepper
• In a frying pan, heat the oil and
sauté the garlic over a medium
heat until the garlic just begins to
colour. Remove the frying pan from
the heat, and pour in the wine.
• Return the pan to the heat. Cook
for another 2 minutes until the wine
has been reduced by half. Stir in
the lemon juice and tomatoes, and
remove the pan from the heat.
• Meanwhile, put both pastas in a
large saucepan of lightly salted
boiling water, and cook until al
dente. Drain and put the pasta into
a warmed serving bowl. Add the
basil, Parmesan and tomato
mixture. Season with salt and
pepper. Toss and serve at once.
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