How To Make Angel Hair Pasta with Cherry Tomato Sauce
Easy to make, this Angel Hair Pasta dish is tossed with a delicious and fresh-tasting sauce made of cherry tomatoes, then topped with basil and cheese.
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 heatproof liquid measuring cup, remove about ½ 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.
Pierce small whole tomatoes with a skewer or the tip of a paring knife. Halve the tomatoes if they’re large.
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 ½ 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.
Add the pasta and ¼ cup of the pasta water to the skillet with the tomato sauce. Toss well.
Add more pasta water if needed, 1 tablespoon at a time, to thin the mixture so the sauce coats the pasta.
Add ½ of the basil leaves and toss again.
To 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.
For a fancier presentation, if serving this at a dinner party, remove half of the tomatoes before tossing with the pasta. Plate the pasta, then top with the reserved tomatoes.
- Calories: 480.92kcal
- Fat: 16.81g
- Saturated Fat: 5.56g
- Monounsaturated Fat: 8.60g
- Polyunsaturated Fat: 1.63g
- Carbohydrates: 62.30g
- Fiber: 3.93g
- Sugar: 5.32g
- Protein: 19.95g
- Cholesterol: 16.85mg
- Sodium: 538.13mg
- Calcium: 330.53mg
- Potassium: 485.64mg
- Iron: 1.71mg
- Vitamin A: 111.30µg
- Vitamin C: 17.35mg
Have your own special recipe to share? Submit Your Recipe Today!