Recipe Background
The key to amazing angel hair is pairing it with the right ingredients: the ethereal strands of goodness aren't the right fit for a heavy sauce. Angel Hair Pasta understands this and finishes the pasta in a light, airy, buttery sauce with fragrant garlic and sharp parmesan. Better yet, it serves up the pasta with homemade marinated tomatoes that have the right amount of heat and brightness. Angel Hair Pasta is heavenly, no doubt about it!
The key to amazing angel hair is pairing it with the right ingredients: the ethereal strands of goodness aren't the right fit for a heavy sauce. Angel Hair Pasta understands this and finishes the pasta in a light, airy, buttery sauce with fragrant garlic and sharp parmesan. Better yet, it serves up the pasta with homemade marinated tomatoes that have the right amount of heat and brightness. Angel Hair Pasta is heavenly, no doubt about it!
Ingredients
For the marinated tomatoes:
- 1 cup grape tomatoes halved
- 1 clove garlic finely chopped
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red chili flakes optional
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
For the pasta:
- salt to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic chopped
- 8 ounces angel hair pasta
- 3 tablespoons parmesan cheese grated, plus more, to taste, for serving
- 1 tablespoon parsley chopped, plus more, to taste, for serving
- 1 tablespoon basil chopped, plus more, to taste, for serving
Directions
- Before cooking the pasta, combine the grape tomatoes, 1 clove of the garlic, 1/2 teaspoon of the salt, the red chili flakes, 1 tablespoon of the olive oil, and the red wine vinegar in a bowl and let rest for 10 minutes.
- Fill a medium pot full of water and bring it to a boil over high heat.
- Season the water generously with the salt.
- Heat a medium skillet over medium heat.
- Add the butter and melt until bubbly and light golden-brown.
- Reduce heat to low and add the remaining olive oil and the remaining garlic.
- Cook until the garlic is fragrant, about 1 minute.
- Transfer the skillet from the heat and set aside.
- Break the pasta in half and add it to the boiling water.
- Cook the pasta until just shy of al dente, about 2 minutes.
- Reserve 3/4 cup of the pasta water, then drain the pasta.
- Immediately add the cooked pasta to the skillet and return the skillet to the stove-top over low heat.
- Add the reserved pasta water to the skillet and mix well to combine.
- Add the parmesan, the parsley, and the basil, and stir gently to combine, allowing the pasta to reach al dente, about 1 minute.
- Transfer the pasta from the heat and top it with the marinated tomatoes, the extra parsley, the extra basil, and the extra parmesan.
- Serve.
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