Recipes:

Spring Time Angel Hair Pasta
By; Shawn Stanchfield

Pairs well with BARGETTO Cabernet Sauvigon

Ingredients:

For Pasta

3 oz. marinara sauce or red sauce of your choice

1 oz. diced skinless and seedless tomatoes

1 oz. fresh basil, chiffonade

1 oz. olive oil

1/2 oz. capers

salt and pepper to taste

2 handfuls angel hair pasta*

cooked pasta

parmesan cheese as required

Procedure:

1.  Heat olive oil in saute pan.

2.  Add marinara sauce, tomatoes, capers and salt and pepper.

3.  Simmer for 2 minutes then add pre-cooked angel hair pasta.

4.  Finish with fresh basil and garnish with parmesan cheese.

*Note: When cooking angel hair pasta stir frequently to avoid the pasta sticking together.

Marinara Sauce Ingredients:

2 quarts tomatoes, peeled

12 oz. tomato paste

1 bulb Garlic, crushed

2 oz. El Pato (Mexican tomato sauce)

1 T. oregano

1 onion, small dice

1 quart water

4 oz. olive oil

1 T. Sugar

salt and pepper to taste

2 bay leafs

Procedure:

1.  Add olive oil to the bottom of the pot.

2.  Add onions and garlic, sweat.

3.  Add whole tomatoes and crush with your hands.

4.  Add remaining ingredients.

5.  Add water until a thin soup consistency is obtained.

6.  Bring to boil and then simmer for 3 to 6 hours (the longer the better).