Today I made a simple but elegant lunch with Angel Hair Pasta with a light sauce.
While the pasta was cooking in salted water, I made a tomato concasse sauce with tomatoes, olive oil, basil, salt and garlic. The sauce was perfectly cooked by the time the noodles where done. The tomatoes were not overcooked and mushy, but throughly heated and fresh tasting.
The pasta was cooked al dente "to the tooth" and it had just the right amount of flavor from being cooked in the salted water.