ANGEL HAIR PASTA WITH GARLIC TOMATO SAUCE AND PESTO

KRISTEN HELPED ME DISCOVER THIS SIMPLE AND PERFECT MARINARA SAUCE.

ingredients

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
8 CLOVES GARLIC, PEELED
1/2 TEASPOON CRUSHED RED PEPPER
2 CANS DICED TOMATOES
1/4 CUP COARSELY CHOPPED FRESH BASIL
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
1 TABLESPOON KOSHER SALT
1 POUND ANGEL HAIR PASTA
FRESHLY GROUND BLACK PEPPER
4-6 TABLESPOONS STORE-BOUGHT PESTO
6-8 BASIL LEAVES
FRESHLY GRATED PAREMESAN CHEESE, PREFERABLY PARMIGIANO-REGGIANO, FOR SERVING

directions

OVER MEDIUM-LOW HEAT, WARM THE OIL AND SWIRL TO COAT BOTTOM OF THE PAN. ADD THE GARLIC AND SAUTE, STIRRING CONSTANTLY, UNTIL GARLIC TURNS LIGHT TAN. ADD CRUSHED RED PEPPER AND HEAT ANOTHER MINUTE OR TWO. ADD THE TOMATOES AND SIMMER, STIRRING OCCASIONALLY, UNTIL THE SAUCE THICKENS AND FLAVORS MELD, 10-15 MINUTES. ADD BASIL AND SEASON TO TASTE WITH SALT AND PEPPER. WHILE SAUCE IS COOKING, FILL 8 QUART POT WITH WATER AND BRING TO BOIL. ADD 1 TABLESPOON SALT TO WATER, ADD PASTA. COOK 6-8 MINUTES UNTIL AL DENTE. DRAIN, BUT DO NOT RINSE, THEN RETURN IT TO THE PASTA COOKING POT. POUR 2 CUPS OF THE SAUCE OVER THE TOP AND GENTLY TOSS. SEASON WITH SALT AND PEPPER. DIVIDE THE PASTA AMONG WARMED BOWLS. SPOON A STRIPE OF ADDITIONAL SAUCE ACROSS THE TOP, PLACE A DOLLOP OF PESTO IN THE CENTER AND GARNISH WITH A BASIL LEAF. SERVE IMMEDIATELY. PASS THE PARMESAN CHEESE AT THE TABLE.