Angel hair pasta with lemon and garlic

1 ts olive oil 2 garlic cloves, peel & mince 1/2 c Dry white wine 1/4
  c Lemon juice 1 c Tomato, chopped (1 medium) 4 oz Spinach angel hair
  pasta - dried 4 oz Semoliina angel hair pasta - dried 1/4 c Fresh
  basil, chopped 2 tb Parmesan cheese, grated Black pepper
  
  Bring a large pot of water to a boil over high heat and maintain at a
  boil.
  
  Put the olive oil and garlic in a saut. pan and cook over medium heat
  just until the garlic begins to brown.  Remove the saut. pan from the
  heat and pour in the wine.  Return it to the heat.  Cook for another
  1 to 2 minutes, until the wine has been reduced by half.  Stir in the
  lemon juice and tomato.  Remove the pan from the heat.
  
  Place the pasta in the boiling water and cook to desired doneness, 30
  seconds to 1 minute.  Drain the pasta and put it into a warm serving
  bowl. Add the basil, Parmesan cheese, and black pepper, along with
  the tomato mixture.  Toss and serve immediately.
  
  Fat per serving = 4.1 grams Calories per serving = 291
  
  Delicate angel hair pasta demands a light and elegant sauce, such as
  this simple white wine mixture flecked with bits of fresh tomato and
  basil. It's a terrific first course of luncheon dish.  I find the
  spinach and semolina varieties to be somewhat sturdier than plain
  wheat-flour angel hair pasta, but you still need to handle them
  carefully. Cook for only 30 seconds to 1 minute, toss, and serve
  immediately.
  
  I prefer dried pasta to fresh for several reasons, not the least of
  which is that it lacks the fat and cholesterol of the fresh variety,
  which is made with eggs.  Better-quality dried pastas can be
  purchased in a seemingly endless range of flavors--usually at a
  fraction of the price of fresh.  They hold up to the most robust of
  sauces and are simpler to cook.
  
  If you use fresh pasta, be sure to separate the strands before adding
  them to the pot so tht they don't stick together while cooking.  Time
  carefully. Fresh pasta is done in 3 to 5 minutes and can be
  overcooked easily.
  
  Nutritional information per serving:  xx calories,   xx gm protein,
  xx mg cholesterol,  xx gm carbohydrate,  xx mg sodium, x.x gm fiber,
  xx gm fat ( x gm sat,  x gm mono,  x gm poly), x.x mg iron,  xx mg
  calcium, x% of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
  Cookbook and PlanoNet Lowfat & Luscious echoes
  
  From: Debra Antes                     Date: 06-28-94 The Lunatic
  Fringe Bbs (901) F-Cooking
  
  From: Sylvia Steiger                  Date: Wed, 24 Jan 96