This pasta is literally one of the best dishes I have made. This was the first time I had actually made it and I kind of just threw it together and it turned out being what the Italians call pasta pomodoro.  It is light and airy yet creamy, filling and fresh. I highly recommend this for a spring or summer night on your back patio with a large glass of Pinot Noir.

Ingredients:

3 Heirloom Tomatoes (diced and hand crushed)

4 cloves fresh garlic (minced)

5 Tablespoons Olive Oil

5 Butter

2 Tablespoons crush red pepper

Half of a yellow onion, finely chopped

Sugar (a dash)

Salt and Pepper to taste

Parmesan Cheese

Fresh Basil (5-8 leaves roughly chopped)

Angel Hair Pasta

Directions:

Fill a pot with water and 2 tablespoons of olive oil, bring to a boil, this will be for the Angel Hair Pasta. While that is working on boiling, in a separate deep skillet you will be preparing the tomato sauce. Melt the 4-tbsp. butter and 2 tbsp. olive oil in the skillet over medium heat, add onion, garlic and crush red pepper. Sauté until the garlic is a golden brown and onion is translucent. Bring the heat down to low- medium and add the hand crushed tomatoes. Push the tomatoes around and make sure the garlic and onion are incorporated really well. Add a dash of sugar and salt and pepper to taste. Let this simmer for about 20 min. Add Pasta to boiling water and boil about 10 min and drain. Add 1 tbsp. butter and 1 tbsp. olive oil and mix around with tongs, lathering the pasta in buttery goodness. Add the fresh basil to the sauce and stir. Simmer 5 more min.  Add in your cooked pasta and toss together, covering the pasta with the sauce. Salt and Pepper to taste. Serve with lots of parmesan cheese and a fresh salad.