Angel Hair with Pink Tomato Sauce, Peas, and Roasted Peppers

Ingredients:

• 4 ounces angel hair or cappellini, uncooked
• 3 medium or 2 large ripe plum tomatoes (about ½ pound), cored and quartered
• ½ Tablespoon olive or vegetable oil
• 1 clove garlic, thinly sliced
• 1 large pinch hot red pepper flakes
• ½ cup frozen peas, thawed and drained
• 1/3 cup diced roasted red pepper
• ½ teaspoon dried basil
• 3 Tablespoons grated Parmesan cheese

Directions:

1. Prepare the pasta according to package directions.
2. Place the tomatoes in a blender or food processor and blend until very smooth and light pink, about 1 minute. Set aside.
3. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté for 30 seconds. Add the peas, roasted red peppers, and basil and stir 1 minute. Add the puréed tomatoes and heat just to boiling. Remove the sauce from heat.
4. Drain the pasta and transfer to the skillet. Stir over medium heat until the pasta is well mixed with the sauce.
5. Divide the pasta between two serving bowls.
6. Sprinkle with grated Parmesan cheese and serve immediately.

Yield: 2 servings

Preparation Time: 10-12 minutes

Fat Content: 0 grams
Calorie Content: 100-115 calories

You can find this recipe and other quick and tasty salads in AICR Cookbook Series - Winter Volume: "An Ounce of Prevention". Reproduced for educational purposes only.

© 1997, American Institute for Cancer Research