Fresh basil leaves and organic tomatoes dress long thin pasta that's as delish as restaurant fare.
3 tbsp (45 mL) extra-virgin olive oil, divided
½ cup (125 mL) finely chopped onion
¼ tsp (1 mL) crushed red pepper flakes
½ can (796 mL/28 oz) Muir Glen™ Organic Diced Tomatoes, undrained
1 clove garlic, finely chopped
¼ tsp (1 mL) coarse (kosher or sea) salt
8 oz (227 g) uncooked angel hair (capellini) pasta
¼ cup (50 mL) chopped fresh basil leaves
½ cup (125 mL) grated Parmesan cheese
In 10-inch skillet, heat 2 tablespoons (30 mL) of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally.
Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon (15 mL) oil; toss.