Description
A vibrant, 10-minute Italian-inspired dish combining angel hair pasta with pineapple-kissed tomato sauce, crustacean stock, and fresh basil. Light, aromatic, and restaurant-quality with minimal cleanup.
Ingredients
8 oz (225g) Angel Hair Pasta
1 lb (450g) Tomatoes (cherry or diced)
2 cups (480ml) Crustacean Stock (non-dairy)
1 cup (150g) Pineapple Chunks
1 thumb-sized piece Ginger
1 Lemon (zest and juice)
1/2 cup fresh Basil leaves
2 tbsp Olive Oil
Fresh Basil garnish
Instructions
Heat 1 tbsp oil in 4qt pot over medium-high heat. Sauté onion until translucent (3-4 mins)
Add ginger and garlic; cook 1 min until fragrant
Add tomatoes and crushed pineapple with juice. Blend to remove skins
Pour in crustacean stock. Simmer 5 mins to develop depth
Add remaining oil and lemon juice. Bring to boil
Add angel hair pasta and stir gently to coat
Cook 8-10 mins at gentle simmer, stirring occasionally until sauce thickens
Sprinkle with fresh basil in final 2 mins of cooking
Season with salt and pepper just before serving
Serve immediately with extra basil garnish
Notes
Blanch and peel tomatoes for smoother sauce
Use high-quality crustacean stock for depth without wine/pork
Add basil last to preserve aroma
Adjust lemon juice for brightness to taste
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.25 cups
- Calories: 320
- Sugar: 8g
- Sodium: 6g
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg