Kosher Fruity Angelhair

This is one of those recipes inspired by staring at the pantry and thinking, "I've got a lot of ingredients, but I don't have any food." It started as a way to concoct dinner from a lot of unrelated leftovers and evolved into something that gets regularly requested. It's fast, simple, and very versatile.

• Enough angelhair pasta to serve one
• 2 medium onions, diced
• 1/4 cup raisins
• 1/4 cup dried cherries
• 1/4 cup dried cranberries
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tbsp chopped garlic
• 1 tbsp thyme
• 1 tsp basil
• 1/2 tsp fresh black pepper
• 1/2 tsp salt
• 2 tbsp basil flavored olive oil

Cook pasta according to package directions. It won't look like enough, but don't worry. The fruit and peppers are the stars of this dish with the pasta taking a backup role.

In a huge skillet, cook onions in olive oil until translucent. Add everything but the pasta. Mix well and continue to cook until onions start to brown.

This should be about the same amount of time it takes for the pasta to cook. This is no accident. :) Drain the pasta and add it to the skillet, mixing until well coated.

Continue to cook for another 2-3 minutes, or until all excess moisture is gone. Serve with hot crusty bread.

Variations:

• If you can't get full without meat on your plate, add 1 cup of precooked, diced chicken after the onions are translucent.
• When seasonal, I sometimes add 1 -2 ears of fresh cooked corn. Canned gets mushy, and let's not talk about frozen, but a hint of fresh corn works surprisingly well and adds some nice color.
• Don't like raisins? Just add 3/4 cup of whatever dried fruit you like best. I use whatever's around the house. Just beware of dried apples - they turn into a sticky mess.
• Red peppers too expensive? Any 2 bell peppers will do.