Angel Hair Pasta

Ingredients
2 oz olive oil
1 cup tomato basil mixture
2 oz tomato juice
12 oz angel hair pasta
2 oz feta cheese
1/4 oz toasted pine nuts
1/4 oz feta cheese
1/8 oz fresh parmesan cheese
1/2 tsp fresh parsley

Garlic Bread
1/2 ea French roll
1 oz garlic butter
2 tsp dry parmesan

Tomato Basil Mixture
4 ea Roma tomatoes, diced 1/4 inch
1 clove fresh garlic, minced
3 fresh basil leaves, chopped
1 oz diced, roasted red bell peppers
1 green onion, chopped 1/4 inch
1 oz white onion, chopped 1/4 inch
1/4 tsp salt
1/8 tsp black pepper

Preparation

• In a saute pan, heat the olive oil to a sizzle. When oil is hot, remove the skillet from the flame.
• Add the tomato basil mixture and tomato juice to the skillet and place back on the flame mixing well to heat through, approximately 30 seconds. Remove from heat.
• Heat partially cooked angel hair in water for 10 seconds.
• Drain well and place pasta in hot skillet, spreading it over entire mixture.
• Add feta cheese to the pasta and gently fold all ingredients until the cheeses are melted.
• With tongs, pull the noodles out of the skillet and mound high into the bowl.
• With a rubber spatula scrape the remaining ingredients on top.
• Sprinkle toasted pine nuts, feta cheese and fresh parmesan cheese all over the pasta. Sprinkle parsley over the top of the pasta.

Garlic Bread Procedure

• Brush garlic butter on the roll.
• Sprinkle with dry parmesan cheese.
• Place in pizza oven or melter until golden brown.
• Cut bread 1/2 inch from the end on a severe angle.