Surprisingly delicious, fried pasta paired with vegetables and chopped basil– you’ll fall in love with something new!
Ingredients 8 Number of Servings
1 box Barilla® Capellini
1/4 cup (63 mL) extra virgin olive oil
2 cups (680 g) red onions, julienne
3 cups (1020 g) fresh tomatoes, diced, peeled, seeded
2 leaves fresh basil chopped
½ cup (170 g) Parmigiano-Reggiano cheese, grated and divided
2 tbsp (30 mL) butter
Heat olive oil in a large skillet, and sauté onions over medium heat for about 10 minutes.
- Add tomatoes, basil, and 1 cup (250 mL) of water and simmer.
Season with salt and pepper to taste, then simmer for 5-7 minutes and set aside.
- Bring a large pot of water to a boil and cook pasta according to package directions.
Drain and toss with ½ the sauce (125 mL) and Parmigiano cheese.
Adjust seasonings and allow the pasta to cool.
Melt butter in a non-stick pan, add Angel Hair and fry until the bottom is golden brown and crispy.
Invert it onto a plate or cutting board.
Return pasta to pan to cook another side and cook until golden brown and crispy on both sides.
Invert onto a serving platter, pour reserved sauce over pasta cake and serve.