This is another one from the Prudence Pennywise blog. I don't really have anything else to say in the way of introductions, so I'll just get right to it.

Quickest Weeknight Tomato & Basil Pasta
from Prudence Pennywise

Ingredients
1/2 lb. whole grain angel hair pasta
1 T. butter
1 T. olive oil
1 T. minced fresh garlic
1 T. dried basil or 1/2 c. chopped fresh basil
pinch of crushed red pepper flakes
1/4 t. salt
1/2 t. pepper
1/2 t. brown sugar
2 (14 oz.) cans diced tomatoes, undrained
1/2 c. shredded Parmesan cheese (plus more for passing)

Directions
Bring a large pot of water to boil. Add pasta and cook until al dente. Drain pasta in colander and let it rest there for now.

To the same cooking pot, add butter and olive oil over medium heat. Add garlic & cook for 1 minute. Add dried basil (add fresh basil at the end), crushed red pepper flakes, brown sugar, salt & pepper. Stir in tomatoes with juices. Bring to a boil & simmer for 2 minutes. (Add fresh basil now if using.)

Add pasta back to pot and toss to coat. Stir in Parmesan. Pass more Parmesan at the table.

The Photo
There isn't one . . . I forgot . . . again

The Verdict
I think I halved this recipe for just Alec and me. I never measure my garlic, I just use a clove or two depending on the size. There's a strong possibility I didn't have any butter and just used all olive oil. I do remember very specifically that I used the low-sodium diced tomatoes and we both felt that it was too bland. So, either get the regular tomatoes or up the salt a little. I used dried basil because we didn't have any fresh. I'm sure it would be better with fresh basil!

Overall, I'd say this was an okay dish. I think I'll make it again, but add a touch more salt to the sauce and use fresh basil.