Tomato-Basil Pasta Nests

Tomato-Basil Pasta Nests
adapted from 365: No Repeats by Rachael Ray

Ingredients:
coarse salt
1 pound whole wheat pasta, angel hair (I used Barilla Plus)
2 tablespoons extra-virgin olive oil (EVOO)
5 cloves garlic, minced
1 medium yellow onion, finely chopped
1 can(28 ounce) crushed tomatoes
freshly ground black pepper
20 fresh basil leaves, thinly sliced (chiffonade)
3 tablespoons pesto sauce
3/4 cup Parmigiano-Reggiano, grated

Directions:
1. Bring a large pot of water for the pasta to a boil and add some salt. Cook the pasta according to package directions to al dente.
2. Meanwhile, heat a large, deep skillet over medium heat. Add the EVOO, garlic, and onions. Saute for 8-10 minutes. Turn the heat down if the onions begin to brown. You want them sweet and soft, not caramelized.
3. Stir in the tomatoes and heat through. Add salt and pepper to taste. Stir in the basil to wilt and remove from heat. Stir in the pesto sauce.
4. Drain the pasta and add it to the sauce. Toss to distribute. Sprinkle in the cheese. Using a meat fork, stick it into the pasta and bring up a heaping forkful. Turn and twist the pasta using your palm to guide it a bit, to form a nest. This recipe should make 8 nests, 4 inches wide by 5-6 inches long.