A pretty basic version to get you started.

　　

Ingredients

4 servings

　　Coarse salt

　　1 pound angel hair pasta

　　3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)

　　5 garlic cloves, minced

　　1 medium yellow onion, finely chopped

　　1 28-ounce can crushed tomatoes (look for San Marzano Italian tomatoes; when not available, use any brand)

　　Coarse black pepper

　　20 fresh basil leaves, shredded (chiffonade) or torn

　　3 rounded tablespoonfuls prepared, refrigerated pesto sauce

　　1 cup grated Parmigiano-Reggiano or Romano cheese (3 overflowing handfuls)

　　Crusty bread, to pass at the table

　　

Step 1

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta al dente, with a bite to it.

　　

Step 2

While the water is heating, begin the sauce by heating a large, deep skillet over medium heat. Add the EVOO, garlic, and onions. Sauté for 8 to 10 minutes; reduce the heat a bit if the onions begin to brown. You want them to become sweet and soft, but not to caramelize.

　　

Step 3

Stir in the tomatoes and heat through. Season the sauce with salt and pepper. Wilt in the basil and turn off the heat. Stir in the pesto sauce.

　　

Step 4

Drain the pasta and add to the sauce. Toss in the pan to distribute. Sprinkle in the cheese, tossing to combine. Grab a meat fork. Stick the fork into the pasta and bring up a heaping forkful. Turn and twist the pasta, using your palm to guide the pasta a bit, to form a nest. The recipe should yield 8 small nests, 4 inches wide and 5 to 6 inches long.

　　

Step 5

Serve 2 nests per person with a small salad and crusty bread.

　　

Pasta Nests

Step 6

When I worked in a commercial kitchen, making different items for the prepared food counter, there were a few items that always “sold out.” The best sellers, day to day, month to month, no matter the season, were apricot chicken tenders, sesame noodles, and pasta nests. Here are three pasta-licious nests, adapted for your home production kitchen.

　　Rachael Ray 365: No Repeats