Bring a large pot of water to a boil over high heat.

Add salt, if using, and stir in the angel hair pasta.

Reduce the heat to medium high and cook the angel hair, uncovered, until al dente, 4 minutes.

Drain the angel hair well in a colander, shaking it a few times to remove any water that might still cling to the pasta.

Return the angel hair to the pot, toss it with 1 tablespoon of the olive oil, and cover the pot to keep the pasta warm.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium high heat.

Add the onion and garlic, reduce the heat to medium low, and cook, stirring until the onion softens, 3 minutes.

Place the onion and garlic mixture and the red peppers, half and half, and cayenne in a food processor or blender and puree until smooth, 30 seconds.

Spoon the sauce over the angel hair and stir to coat it well.

Serve at once, garnished with basil leaves.

*This recipe makes a little more than 2 cups of sauce.*