- 1 lb. angel hair pasta (thin spaghetti)
- 15-20 fresh basil leaves
- 1 Tablespoons virgin olive oil
- 1 Tablespoons butter
- 1 Tablespoon CHILE CRUNCH
- 1 Tablespoons Parmesan cheese
- 1 Teaspoon salt
- Cracked black pepper to taste
Submitted by: Robert Adams — Foodatmyhouse.com