Sunday, August 5, 2012

Angel Hair Pasta with Red Bell Pepper and Pine Nuts in Basil-Wine Sauce

This easy pasta dish is delicate yet satisfying.

Don't cut the bell pepper slices too thick. We want them to complement, not dominate, the thin strands of angel hair.


2 tablespoons pine nuts
8 ounces dried angel hair pasta
3 tablespoons extra virgin olive oil
1 red bell pepper, seeded and cut into thin julienne slices
1 clove garlic, minced
1/2 cup dry white wine (plus more as needed)
2 tablespoons fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Cook the pasta according to the package directions. Drain.

Meanwhile, heat the olive oil in a heavy skillet over medium heat. Add the red bell pepper, and saute for 2-3 minutes, until soft. Add the garlic, and saute for a minute or two until fragrant. Do not let the garlic burn.

Add the wine, along with the pasta. Toss to combine.

Add the basil and the toasted pine nuts, along with salt and pepper to taste.

Toss lightly over medium to medium-low heat for 2-3 minutes to blend all the flavors.

If the mixture seems too dry, add more white wine, a tablespoon at a time, and heat through.

-- 3-4 servings


  1. The pine nuts really brings this simple healthy dish together. Thanks for sharing it on foodie friday.

  2. Thanks so much for sharing this on Foodie Friday! I love the color the red peppers give to this dish.

  3. Hi there. The current Food on Friday is all about pasta and noodles! So it would be great if you linked this in. This is the link . Have a good week.

  4. Thanks for linking in to Food on Friday: Pasta and Noodles. If you pop back in a day or so there should be a fantastic collection of all things pasta and noodles.
    I am now signed up to follow you on Google Reader. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers

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