This was an exciting dish because so much of this dinner was from our garden! Sean made the sauce by sautéing garlic and onion in olive oil. Then he added a bunch of chopped fresh tomatoes, swiss chard, red cooking wine, capers and sliced kalamata olives. We let it simmer while the angel hair pasta cooked. We added pasta to the pan and stirred the sauce in.
This was light, fresh and totally yummy!