This recipe is a modification from the Barefoot Contessa's recipe and I cooked it when we visited Heather 2 weeks' ago. I have delayed to post it on line because I was busy and have also forgotten the password and user name which Heather created for me.
This dish calls for:
1 bunch of chopped basil
1 lb of angel hair pasta
3 to 4 gloves of diced garlic
2 lbs of cherry tomato
1/2 bunch of chopped flat leave parsely
1/4 to 1/2 lb of parmaesan cheese (depends on your taste)
Because lately tomato is expensive, so I only put in 1 lb of tomato, instead, I put in 1 lb of asparagus and 1 lb of sliced kobasa sausage as variation.
First cook the pasta as directed. Put oil in a pan and sautee the kobasa sausage slices until they are done. Take the sausages out and set it aside. Heat oil in the pan again and put garlic in. Cook the garlic for a little while, then put cherry tomato in, sprinkle on top with some salt and pepper and let it cook for a couple of minutes until soft. At the same time, put the asparagus onto a cooking dish, drizzle olive oil onto top and sprinkle on it salt and pepper. Put the dish into oven to roast for a few minutes, then take out to cool and slice into 2 inches long pieces. When the tomato look soft, put the angel hair pasta, asparagus slices, kobasa sausage slices, parmaesan cheese, flat leave parsley in and mix well. Turn off the heat and sprinkle basil on top and toss well. Then the dish is done!!!
Since my pictures are in my thumb drive in the office, I have to insert the photos tomorrow.