Angel Hair With California Plum Tomato, Basil And Garlic Sauce This dairy-free pasta is pretty close to my grandma's original recipe. Being a native Californian of Italian heritage, she made the unorthodox move of using California plum tomatoes instead of the traditional Italian tomatoes. The plum tomatoes have less acid in them so she was able to cook them for less time. But if you still swear by Italian tomatoes, note that they might need to be cooked a little longer. Sprinkle with soy Parmesan cheese and additional red pepper flakes if desired as a finishing touch. Garnish with whole basil leaves. Try serving this dish with Zesty Turkey Meatballs or Millet and Wild Mushroom "Meat" Balls. Makes 8 servings.
	Ingredients: 1 tablespoon plus 1 teaspoon sea salt 1 1/2 tablespoons tomato paste 2 tablespoons olive oil One 28-ounce can whole plum tomatoes 5 cloves garlic, sliced 1/4 cup chopped onions 1/2 teaspoon red pepper flakes 12 basil leaves, chopped 1 pound angel hair pasta
	Instructions: 1. In a medium stockpot, bring 4 to 6 quarts of water plus 1 tablespoon of the salt to a boil. 2. Meanwhile, in a large nonstick skillet, heat the olive oil for 30 seconds over medium heat. Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes. Add the basil and tomato paste and cook for 2 to 3 minutes. Drain half of the liquid out of the tomatoes and with you hands, crush the whole tomatoes. Add the crushed tomatoes and remaining liquid in the can to the skillet and bring to a simmer. Reduce the heat and simmer for 5 to 7 minutes. Season with the remaining 1 teaspoon salt and the red pepper flakes. 3. In the pot of boiling water, cook the pasta 3 to 4 minutes until it loses it rigidness but is still raw in the center. Drain the undercooked pasta and add it to the tomato sauce. Gently stir the pasta and sauce over medium heat for 4 to 6 minutes, or until fully cooked.

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