Angel Hair Pasta
Published July 10, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- ¼cup extra-virgin olive oil
- 3tablespoons butter
- 1pound cherry tomatoes, halved
- 3garlic cloves, minced
- 1shallot, minced
- Freshly ground black pepper
- Crushed red pepper (optional)
- 1pound angel hair pasta
- 2tablespoons minced fresh parsley or 2 teaspoons dried parsley
- 2tablespoons minced fresh basil or 2 teaspoons dried basil
- Freshly grated Parmesan, for serving
Nutritional analysis per serving (4 servings)
660 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 93 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 17 grams protein; 633 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large pasta pot of salted water to a boil.
- Step 2
To a large pan over medium heat, add olive oil and butter. Allow the butter to melt, then add cherry tomatoes. Cook until tomatoes are beginning to soften and the skins are a little blistered, 4 to 6 minutes.
- Step 3
Add garlic, shallot, 1 teaspoon each of kosher salt and black pepper, and a pinch of red pepper, if using, and toss to combine with the tomatoes. Cook for about 6 minutes, until the shallots are translucent and the tomatoes are fully softened yet still intact. Meanwhile, add pasta to the boiling salted water and cook until al dente according to the packaging directions, about 2 minutes. Reserve 1 cup of pasta water, then strain the pasta.
- Step 4
Add the cooked pasta, herbs and a bit of the reserved pasta water to the pan and cook for 2 minutes, stirring to combine, until you have a glossy pasta sauce; add more pasta water slowly, if needed. Serve topped with plenty of Parmesan.
Private Notes
Comments
Close, but a miss. Do yourself a favor and make the noodles slightly more undercooked than al dente, and also add very-ripe tomatoes in the instructions. Why? When you add the semi-cooked pasta and cook it in the sauce, it will finish cooking and soak up the sauce+seasoning. This imparts the savorfy seasoning and flavor into the spaghetti noodles.
Throw in an anchovy or two with the garlic to up the umami.
This was good but, as others have indicated, the pasta to tomatoes ratio is way off. If using 1 lb of pasta as called for by the recipe, I would recommend 2lbs of tomatoes. Also, I doubled the shallots (b/c I like shallots) as well as the herbs.
Double the tomatoes
followed some of the excellent tips here in the comments to perfect effect! Halved the pasta, cooked it just under al dente, added a splash of verjus blanc, and finished with lemon zest and a sprinkle of juice. Topped with some turkey/ricotta meatballs and blistered brussel sprouts. REALLY good.
I guess my stove cooks hotter than the recipe intended, because the tomatoes blistered after 2 min (not 4-6) and were completely cooked down after another 3 minutes (not cook 6 minutes and be soft but still remain intact.) But the truth is it didn’t matter! It was exactly what I was hoping for in flavour and texture. I added some zucchini around the time that I put the pasta on to boil to add some green veggies, and when I make again might add some asparagus and spinach as well. It’s a delicious dish that can be amped up into even more of a healthy meal.