Best Angel Hair Pasta With Portabellas Leeks And Balsamic Vinegar Recipes

ANGEL HAIR PASTA WITH PORTABELLAS, LEEKS AND BALSAMIC VINEGAR

Steps:

• Pour the oil into a saute pan and heat over medium heat for about 30 seconds.
• Saute the leek for about 2 minutes until softened.
• Add the garlic and saute for another 30 seconds.
• Add the mushrooms and saute, stirring frequently, until the mushrooms are wilted and the liquid they have given off has evaporated.
• Add the balsamic vinegar, stir well, and season with salt to taste.
• Bring a large pot of lightly salted water to a boil and add the pasta, stirring to make sure the pasta is well separated.
• Boil 2 to 3 minutes, until done.
• Drain and transfer to a large bowl.

BALSAMIC TOMATO-BASIL PASTA

Steps:

• Prep the tomatoes, garlic, etc-- before boiling the pasta.
• Boil pasta while making the rest of the dish.
• Saute garlic in olive oil.
• Add tomatoes and cover, simmering for 7-10 minutes with the balsamic vinegar and seasonings until tomatoes fall apart.
• Cut basil leaves and toss all ingredients together, including Parmesan cheese.
• Serve additional Parmesan on the side, if desired.

ANGEL HAIR WITH BALSAMIC TOMATOES

Steps:

• Open the can of tomatoes.
• Do not drain, but dump the whole thing in a non-metallic bowl.
• Stir in the balsamic vinegar, black pepper, basil, and salt if you really think you need it.
• Most canned tomatoes have enough salt for this, and if you're using no-salt tomatoes, its probably because you're not SUPPOSED to have the salt.
• So drop the salt shaker, buddy.
• Let the tomatoes, et al, stand about 10 minutes.
• Sauté garlic in olive oil until translucent.
• Do not brown.
• Remove skillet from the burner, leaving garlic and oil in pan.
• Set aside.
• If you haven't already, put on a pot of water to boil for the pasta.
• A big pot, so it has lots of elbow room.
• People should stick together, not pasta.
• Hmmm, that should be a commercial.
• Drain the tomatoes, catching the juice in the skillet with the sauteed garlic.
• Bring this to a boil and then simmer until the liquid is reduced by about 1/3.
• It needs to do this in order to concentrate the flavors a bit.
• While the liquid is reducing, drop the pasta into the boiling water, and cook according to package directions, just until al dente.
• When the pasta is done, drain and keep hot if the sauce is not done yet.
• Once the liquid has reduced enough, add the tomatoes, and heat briefly.
• You want them to get HOT, not MUSHY.
• Pour all this over the hot pasta and toss.
• Serve immediately, nice and hot, passing parmesan to let everyone top their own.
• This goes nicely with my Green Bean Compromise and a tossed salad with my Extremely Bad Breath Garlic& Green Olive Dressing, but serve what you like.
• I won't mind.