Mediterranean Stir-Fry with Angel Hair Pasta
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 ½ | cups |
tomatoes
crushed |
|
| ½ | cup |
basil
chopped |
*
|
| 2 | cloves |
garlic
crushed |
|
| ⅛ | teaspoon |
cayenne pepper sauce
|
* |
| Stirfry | |||
| 1 | small |
onions
sliced |
|
| 1 | medium |
eggplant
cubed |
*
|
| 1 | small |
zucchini
sliced |
|
| 1 | small |
sweet red bell peppers
|
|
| 4 | each |
artichoke hearts
quartered |
*
|
| ½ | pound |
angel hair pasta
|
|
| 3 | teaspoons |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 355 | ml |
tomatoes
crushed |
|
| 118 | ml |
basil
chopped |
*
|
| 2 | cloves |
garlic
crushed |
|
| 0.6 | ml |
cayenne pepper sauce
|
* |
| Stirfry | |||
| 1 | small |
onions
sliced |
|
| 1 | medium |
eggplant
cubed |
*
|
| 1 | small |
zucchini
sliced |
|
| 1 | small |
sweet red bell peppers
|
|
| 4 | each |
artichoke hearts
quartered |
*
|
| 226.8 | g |
angel hair pasta
|
|
| 15 | ml |
sesame oil
|
|
Directions
Preheat oven to 350℉ (180℃).
Place 3 to 4 quarts of water on to boil.
Reserve 1 tablesppon of basil for garnish.
In food processor or by hand, whisk together crushed tomatoes, garlic, cayenne and remaining basil.
Set aside.
Heat wok or skillet over medium-high heat and spray with vegetable oil.
When wok is smoking, add onion and eggplant.
Toss 2 minutes Add zucchini, bell pepper and artichoke hearts.
Stir-fry 3 to 4 minutes. Add salt and pepper to taste.
Toss and remove to a bowl.
Pour reserved sauce over vegetables.
Place bread in oven to warm.
Add pasta to boiling water and cook 1 minute if fresh, 5 minutes if dried or follow package directions.
Drain. Add sesame oil to wok. When wok is smoking, add drained pasta.
Toss well for 2 minutes the pasta should be crisp.
Divide pasta in 2 portions and place on individual plates.
Spoon vegetables over top.
Sprinkle with reserved basil. Serve with warm bread.
