Good Eats: Tomato-Basil Pasta Nests

Last night, Jim and I treated my mom to a Mother's Day dinner at Bravo's. Jim had never been to the restaurant, and my mom and I had only been there once. We will definitely be returning!

The food was delicious - we stuffed ourselves silly on bread, toasted ravioli, salad, soup, steak, seafood, and pasta! I ordered a pasta entree off the menu that reminded me of a pasta dish that I occasionally make: Tomato-Basil Pasta Nests.

This recipe makes a huge amount of pasta; we can easily make this recipe stretch into several meals. Please note that though I include directions for making your own pasta nests, I typically skip that step and just serve the pasta as is.

Enjoy!

Recipe for: Tomato-Basil Pasta Nests
From: Rachael Ray 365: No Repeats

Ingredients:
1 pound angel hair pasta
3 tablespoons extra-virgin olive oil (EVOO)
5 garlic cloves, minced
1 medium yellow onion, finely chopped
1 28 ounce can crushed tomatoes (look for San Marzano Italian tomatoes; when not available, use any brand)
Coarse black pepper
20 fresh basil leaves, shredded or torn
3 rounded tablespoonfuls prepared, refrigerated pesto sauce
1 cup grated Parmigiano-Reggiano or Romano cheese (3 overflowing handfuls)
Crusty bread, to pass at table

Directions:
1. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta al dente, with a bite to it.
2. While the water is heating, begin the sauce by heating a large, deep skillet over medium heat. Add the EVOO, garlic and onions. Saute for 8 to 10 minutes; reduce the heat a bit if the onions begin to brown. You want them to become sweet and soft, but not to caramelize.
3. Stir in the tomatoes and heat through. Season the sauce with salt and pepper. Wilt in the basil and turn off the heat. Stir in the pesto sauce.
4. Drain the pasta and add to the sauce. Toss in the pan to distribute. Sprinkle in the cheese, tossing to combine. Grab a meat fork. Stick the fork into the pasta and bring up a heaping forkful. Turn and twist the pasta, using your palm to guide the pasta a bit, to form a nest. The recipe should yield 8 small nests, 4 inches wide and 5 to 6 inches long.
5. Serve 2 nests per person with a small salad and crusty bread.