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