The Australian Women’s Weekly Food Magazine
ANGEL HAIR PASTA WITH FRESH TOMATO SAUCE
PREP + COOK TIME 25 MINUTES SERVES 2
¼ cup (60ml) extra virgin olive oil 2 cloves garlic, chopped finely 6 medium firm tomatoes (900g),
halved, grated coarsely 1½ teaspoons caster sugar
1 cup fresh basil leaves, torn
250g angel hair pasta
120g green beans
150g jar marinated artichoke hearts,
drained, quartered
125g buffalo mozzarella
2 teaspoons extra virgin olive
oil, extra
1 Heat oil in a saucepan over medium heat. Add garlic, tomato, sugar and half the basil; stir well to combine. Cook for 10 minutes to allow flavours to infuse. Season to taste.
2 Meanwhile, cook pasta and beans in a large saucepan of boiling water until pasta is almost cooked; drain, cut beans in half crossways.
3 Add artichokes and pasta to pan with sauce; toss gently to combine.
4 Divide pasta among bowls, tear the mozzarella over the top; sprinkle with remaining basil, and drizzle with extra oil.