“This recipe came from a restaurant called Mad Apples’ in Toronto popular in the 90’s for it’s angel hair pasta. While there are a lot of steps and ingredients, it is well worth the work for a special evening.”
INGREDIENTS
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 stalks celery, diced
- 1 small carrot, diced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 can tomatoes
- 3/4 cup clamato juice
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup sun-dried tomatoes diced
- 2 tomatoes diced
- 1 1/2 cups mushrooms sliced
- 350 grams angel hair pasta
- 2 tablespoons basil
- 2 tablespoons parsley
- 1 cup parmesan cheese
DIRECTIONS
NOTE: you need two saucepans plus pasta pot for this recipe. Have everything ready and water boiling as it goes together quickly.
- Heat 1 tablespoon olive oil. Add onion, celery and carrot. Cook 3 minutes stirring constantly.
- Add rosemary & thyme, reduce heat, cook 5 minutes stirring occasionally.
- Add can tomatoes with their juice & clamato juice. Bring to boil. Simmer uncovered 5 minutes.
Meanwhile in separate pan
- Heat 3 tablespoons oil, garlic, mushrooms and fresh & sundried tomatoes. Cook 4 minutes.
- Add angel hair to salted boiling water.
- Combine two sauces together.
- Pour over cooked pasta.
Garnish with cheese, basil & parsely.
YIELD: 4-6 servings
Dear Everchanging Gardener,
I have fond memories of the Mad Apples Angel Hair pasta dish and was thrilled to find your recipe. The ingredients in your recipe look right, but unfortunately the instructions don’t seem to match ( they refer to pumpkin and wonton wrappers). Can you please take a look? I would love to get this recipe (even if not perfect).
warm regards, Peter
Thanks Peter for pointing this out! Luckily I had a paper copy still. All updated, I hope you enjoy the recipe. I haven’t made it in a while myself, guess what I’m going to have for dinner one night this week!