Mediterranean Stir-Fry with Angel Hair Pasta

• 1 1/2 cups tomatoes crushed
• 1/2 cup basil chopped
• 2 cloves garlic crushed
• 18 teaspoon cayenne pepper sauce
• 1 small onions sliced
• 1 medium eggplant cubed
• 1 small zucchini sliced
• 1 small sweet red bell peppers
• 4 each artichoke hearts quartered
• 1/2 pound angel hair pasta
• 3 teaspoons sesame oil

1. Preheat oven to 350F (180C).
2. Place 3 to 4 quarts of water on to boil.
3. Reserve 1 tablesppon of basil for garnish.
4. In food processor or by hand, whisk together crushed tomatoes, garlic, cayenne and remaining basil.
5. Set aside.
6. Heat wok or skillet over medium-high heat and spray with vegetable oil.
7. When wok is smoking, add onion and eggplant.
8. Toss 2 minutes Add zucchini, bell pepper and artichoke hearts.
9. Stir-fry 3 to 4 minutes.
10. Add salt and pepper to taste.
11. Toss and remove to a bowl.
12. Pour reserved sauce over vegetables.
13. Place bread in oven to warm.
14. Add pasta to boiling water and cook 1 minute if fresh, 5 minutes if dried or follow package directions.
15. Drain.
16. Add sesame oil to wok.
17. When wok is smoking, add drained pasta.
18. Toss well for 2 minutes the pasta should be crisp.
19. Divide pasta in 2 portions and place on individual plates.
20. Spoon vegetables over top.
21. Sprinkle with reserved basil.
22. Serve with warm bread.

tomatoes, basil, garlic, cayenne pepper, onions, zucchini, sweet red bell peppers, pasta, sesame oil

Taken from recipeland.com/recipe/v/mediterranean-stir-fry-angel-ha-46573 (may not work)