| 1 box (16 ounces) | BARILLA Angel Hair |
| 1/3 cup | extra virgin olive oil |
| 2 cloves | garlic |
| 1 medium | red onion, cut into thin strips |
| 1 pound | lobster tail, cut into 6 pieces |
| to taste | salt |
| to taste | freshly ground black pepper |
| 3 tablespoons | white wine |
| 2 | fresh plum tomatoes, peeled and diced |
| 10 leaves | fresh basil, chopped |
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat. Add garlic and onion; saute 5 minutes, stirring occasionally.
ADD lobster meat to skillet and continue cooking 8 to 10 minutes or until cooked through, turning occasionally.
ADD salt and freshly ground black pepper to taste. Add wine and tomatoes; continue cooking for 2 minutes. Stir in basil.
COOK Angel Hair for 1 minute less than package directions. Drain, reserving 1/3 cup of pasta cooking water.
ADD hot pasta and reserved cooking water to sauce mixture and mix well.
TRANSFER to a serving platter or bowl and serve. Drizzle with additional olive oil if desired.
Lorenzo Boni