Name: Angel Hair Pasta with Quick Cherry Tomato Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 1/2 teaspoons kosher salt -; 1 pounds angel hair pasta (capellini or capelli d’Angelo), or another thin spaghetti -; 4 tablespoons olive oil -; 2 pints red and yellow cherry tomatoes -; 1/2 teaspoon crushed red pepper -; 1/4 teaspoon freshly ground black pepper -; 2 cloves garlic, very thinly sliced -; 1 cup fresh basil leaves, removed from the stems -; 1 cup grated Parmesan cheese -

Angel Hair Pasta with Quick Cherry Tomato Sauce

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Angel Hair Pasta with Quick Cherry Tomato Sauce

1. 2 1/2 teaspoons kosher salt -

2. 1 pounds angel hair pasta (capellini or capelli d’Angelo), or another thin spaghetti -

3. 4 tablespoons olive oil -

4. 2 pints red and yellow cherry tomatoes -

5. 1/2 teaspoon crushed red pepper -

6. 1/4 teaspoon freshly ground black pepper -

7. 2 cloves garlic, very thinly sliced -

8. 1 cup fresh basil leaves, removed from the stems -

9. 1 cup grated Parmesan cheese -

How to cook deliciously - Angel Hair Pasta with Quick Cherry Tomato Sauce

1. Stage

Cook the pasta: Bring a large pot of water with 2 teaspoons of salt to a boil. Add the pasta and stir well until the water returns to a boil. Cook for 3 to 4 minutes, stirring occasionally, or until the pasta is tender. With a ladle or a heat-proof liquid measuring cup, remove about 1/2 cup of the pasta cooking water and set aside. Drain the pasta but do not rinse it; transfer to a bowl. Sprinkle with 1 tablespoon of the oil and toss well.

2. Stage

Prep the tomatoes: Pierce small whole tomatoes with a skewer or the tip of a paring knife. Halve the tomatoes if they’re large.

3. Stage

Make the sauce: In a deep skillet over medium-high heat, heat the remaining 3 tablespoons of oil. Add the cherry tomatoes – they will splutter – along with the remaining 1/2 teaspoon salt, red pepper, and black pepper. Cook, shaking the pan, for 2 to 3 minutes, or until the tomatoes start to collapse and form juices. Add the garlic and continue cooking for 2 minutes more.

4. Stage

Toss the pasta with the sauce: Add the pasta and 1/4 cup of the pasta water to the skillet with the tomato sauce. Toss well. Add more pasta water if needed, a tablespoon at a time, to thin the mixture so the sauce coats the pasta. Add half the basil leaves and toss again.

5. Stage

Serve: Divide the pasta among 4 to 6 large bowls. Add a few basil leaves on top of the pasta and sprinkle generously with Parmesan.