When Italians for some reasons left their blessed territory, settling throughout the New World and Oceana, they certainly brought their pasta with them and it found its way into everyone's life style. Nowadays we take for granted that this Italian invention, spread worldwide in tremendous number of variations lasagna, fettucini and the delicious Angel hair. To trace the origin of Angel hair pasta is useless and impossible thing - it is lost in the middle ages. Nor do we know anything certain about the romantic name of Angel hair, though some historians claim it is called so because spaghetti reminds one of fair hair.
Nevertheless, Angel hair pasta became popular through the 14th and 15th Centuries, as it could be easily stored on ships, among them ones setting out to explore the New World. Various types of it, including long hollow tubes, are mentioned in the 15th Century records of Italian and Dominican monasteries. By the 17th Century, angel hair pasta had become part of the daily diet throughout Italy because it was economical, readily available and versatile. Tomatoes were added to Angel hair pasta centuries later, when Spanish and Portuguese brought them to Italy.
Since that time Angel hair remains most favorite type of pasta. It is so easy to make and light enough for a summer dish.
You can`t help using the opportunity and cook this dish for your family and friends. Heat one tablespoon of oil in heavy small skillet over medium low heat. Add garlic and stir for 3 minutes, but mind that its color must not be brown. Then, after transferring it to large non-aluminum bowl, mix with tomatoes and liquid - remaining tablespoon of olive oil, basil and red wine vinegar. The last accent should be made with salt and freshly ground pepper; some seasonings to taste are always welcomed. Let the sauce stand 6 hours or refrigerate overnight. And only just before serving, cook angel hair pasta in large amount of boiling water until tender but still firm to bite. Drain it well, transferring to large bowl. The only time you should rinse pasta after draining is when you are going to use it in a cold dish, or when you are not going to sauce and serve it immediately.
In those cases, rinse the pasta under cold water to stop the cooking process, and drain well. To cook angel hair pasta boil 4 to 6 quarts of water for one pound of dry pasta. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package. Perfectly cooked Angel hair should be "al dente," or firm to the bite, yet cooked through. Add some sauce, toss the whole substance, and put atop spaghetti - Angel hair is ready to be eaten!
If there are some Angel hair remnants, refrigerate them in an airtight container for 3 to 5 days. You may add a little oil (1-2 tsp. for each pound of cooked pasta) to help keep it from sticking. Because pasta will continue to absorb flavors and oils from sauces, store cooked Angel hair separately from sauce.