Serves 4< br />< br /> 600g bulgur < br /> 50g capellini (angel hair) pasta< br /> 2 small onions finely chopped < br /> 100 ml olive oil< br /> 4 tomatoes grated < br /> 8 cherry tomatoes cut into quarters< br /> 1 L chicken broth < br /> Salt< br /> Freshly ground pepper< br /> A few leaves of fresh basil
Heat the olive oil in a large, nonstick skillet over high heat. Sauté the onions for 1-2 min. Add the capellini and continue, sautéing for another 2-3 min until the capellini begin to turn a darker color.
Add the bulgur and sauté for 1 min. Add the grated tomatoes and chicken broth. Bring to a boil. Turn heat to low. Simmer until the bulgur is soft and fluffy, stirring skillet contents at regular intervals. 5-7 min before the bulgur is ready, add the cherry tomatoes and toss one last time. Serve in a deep bowl and garnish with fresh basil leaves.