Tomato-Basil Pasta Nests

I halved this recipe to make what I thought would be 4 servings -- it was more like 6!

adapted from 365: No Repeats by Rachael Ray

• 1 pound whole wheat pasta, angel hair (I used thin spaghetti)
• 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, minced
• 1 medium yellow onion, finely chopped
• 1 can(28 ounce) crushed tomatoes
• freshly ground black pepper
• 20 fresh basil leaves, thinly sliced (I substituted dry basil)
• 3 tablespoons pesto sauce (I omitted)
• 3/4 cup Parmigiano-Reggiano, grated (I used regular grated Parmesan)

Bring a large pot of water for the pasta to a boil and add some salt. Cook the pasta according to package directions to al dente. Meanwhile, heat a large, deep skillet over medium heat. Add the olive oil, garlic, and onions. Saute for 8-10 minutes. Turn the heat down if the onions begin to brown. You want them sweet and soft, not caramelized.

Stir in the tomatoes and heat through. Add salt and pepper to taste. Stir in the basil to wilt and remove from heat. Stir in the pesto sauce. Drain the pasta and add it to the sauce. Toss to distribute. Sprinkle in the cheese. Using a meat fork, stick it into the pasta and bring up a heaping forkful. Turn and twist the pasta using your palm to guide it a bit, to form a nest.

My Review: Yum-o! This was an easy, quick pasta dinner.