This Angel Hair Pasta with Cherry Tomato Sauce is so fast and simple! Ready in about 20 minutes flat, and SO GOOD! Best with recent summer season cherry tomatoes.
Every every so often, I improvise a pasta dinner that I like a lot, I find yourself making it twice in a single week. That’s what occurred with this recipe.
It’s so fast and easy: Just sauté colourful cherry tomatoes with garlic and toss them with angel hair pasta. Top it with Parmesan and also you’re achieved
To say the sauce is fast doesn’t fairly get the purpose throughout. It’s virtually prompt. This is a kind of shocking meals that’s greater than the sum of its components.
Angel hair pasta is usually labeled capellini or capelli d’Angelo – both is ok. If you possibly can’t discover angel hair, use skinny spaghetti, generally labeled spaghettini. All of those totally different pastas prepare dinner in minutes.
You want two pints of blended cherry tomatoes. Pierce them with a knife in order that they don’t burst their juices throughout you whereas they prepare dinner. Four minutes in a scorching skillet makes them a bit saucy and deliciously intense.
Save among the pasta cooking water earlier than you drain the angel hair – it’s starchy and provides some richness and silkiness to this straightforward sauce.
Toss the pasta with the tomatoes and basil leaves proper within the pan, and sprinkle some Parmesan goes on high. You can serve this fast and fairly pasta dish straight from the skillet. Again and once more.
Angel Hair Pasta with Quick Cherry Tomato Sauce Recipe
If you are good at multitasking, begin the sauce as quickly because the pasta goes into the pot so all the things comes collectively at about the identical time. If this feels irritating, prepare dinner the pasta first after which begin the sauce. Either method, dinner is prepared quick!
For a fancier presentation, if serving this at a cocktail party, take away half of the tomatoes earlier than tossing with the pasta. Plate the pasta, then high with the reserved tomatoes.
- 2 1/2 teaspoons salt
- 1 kilos angel hair pasta (capellini or capelli d’Angelo), or one other skinny spaghetti
- four tablespoons olive oil
- 2 pints crimson and yellow cherry tomatoes
- 1/2 teaspoon crushed crimson pepper
- 1/four teaspoon floor black pepper
- 2 cloves garlic, very thinly sliced
- 1 cup recent basil leaves, faraway from the stems
- 1 cup grated Parmesan cheese
1 Cook the pasta: Bring a big pot of water with 2 teaspoons of salt to a boil. Add the pasta and stir properly till the water returns to a boil.
Cook for three to four minutes, stirring sometimes, or till the pasta is tender. With a ladle or a heat-proof liquid measuring cup, take away about 1/2 cup of the pasta cooking water and put aside.
Drain the pasta however don’t rinse it; switch to a bowl. Sprinkle with 1 tablespoon of the oil and toss properly.
2 Prep the tomatoes: Pierce small complete tomatoes with a skewer or the tip of a paring knife. Halve the tomatoes in the event that they’re giant.
three Make the sauce: In a deep skillet over medium-high warmth, warmth the remaining three tablespoons of oil. Add the cherry tomatoes – they’ll splutter – together with the remaining 1/2 teaspoon salt, crimson pepper, and black pepper.
Cook, shaking the pan, for two to three minutes, or till the tomatoes begin to collapse and kind juices. Add the garlic and proceed cooking, shaking the pan, for two minutes extra.
four Toss the pasta with the sauce: Add the pasta and 1/four cup of the pasta water to the skillet with the tomato sauce. Toss properly.
Add extra pasta water if wanted, a tablespoon at a time, to skinny the combination so the sauce coats the pasta. Add half the basil leaves and toss once more.
5 Serve: Divide the pasta amongst four giant bowls. Add just a few basil leaves on high of the pasta and sprinkle generously with Parmesan.
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