A Summer Angel Hair Number

This dish is literally summer in a pot! Angel hair pasta adorned with fresh tomatoes, caramelized onions, pancetta (or bacon) in a light wine sauce garnished with fresh basil julienne. It doesn't get much more summer than that.

1 onion, sliced

1/4 lb bacon or pancetta, cubed

3 cloves garlic, minced

1 Tbsp capers, rinsed and drained

1 Tbsp sun-dried tomatoes (packed in oil), chopped

1 pint grape tomatoes, halved lengthwise

1/2 cup dry white wine

1/2 lb angel hair pasta

1 doz fresh basil leaves, cut into julienned strips

Bring a large pot of salted water to a boil for the pasta.

Meanwhile, in a medium skillet, brown the bacon (or pancetta) with the onions.

Cook over medium heat until the bacon is browned and the onions are slightly caramelized. Add the garlic, capers and sun-dried tomatoes and cook 2-3 minutes more. Tilt the pan to allow bacon fat to separate from bacon/veggie mix. Spoon drained mixture to a bowl. Remove all but 1 tablespoon fat and add 1 tablespoon olive oil to the skillet.

Start cooking the pasta. Add the tomatoes to the bacon fat, cut side down and cook for about 5 minutes, to allow the tomatoes to soften and release some juices. Pour in the wine and bring to a gentle boil. Return the bacon mixture to the tomatoes in the skillet and pour in about 1/2 cup pasta cooking water.

When the pasta is almost al dente, transfer the dripping wet pasta to the skillet using tongs. Stir mixture together and cook just until pasta is al dente.

Stir in the basil and serve.

Serves 4.

Cook’s Notes: To julienne the basil leaves easily, pile them all up and roll them up lengthwise. Use a sharp knife to slice into ‘julienned’ strips.

If you are a caramelized onion freak (like me!), you could start with the onions and give them another 5-10 minutes head start. There is nothing like well caramelized onions.

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