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Angel Hair with Sautéed Tomatoes is my go-to answer for busy nights when I want something irresistible yet light and so fresh. With sweet cherry tomatoes blistered in garlicky olive oil and those comforting curls of pasta, this is a recipe I keep in my back pocket for family dinners or last minute guests alike.
I first whipped this up one summer when my garden was overflowing with cherry tomatoes. Ever since then my friends always ask for the secret that makes it "pop." It is just that sweet tomato juiciness and the perfect finish of cheese.
Ingredients
- Extra virgin olive oil: brings rich flavor and glossy body to the sauce look for cold-pressed for the best taste
- Cherry or grape tomatoes: offer bursts of natural sweetness go for the ripest brightest tomatoes you can find
- Freshly minced garlic: adds aromatic depth use fresh cloves for the fullest flavor
- Fresh basil: gives a fragrant peppery lift choose tender unblemished leaves
- Crushed red pepper or black pepper: provides gentle heat or classic bite use whichever you prefer for your crowd
- Kosher salt: enhances all the flavors and seasons the pasta water as well as the sauce larger flakes dissolve nicely
- Angel hair pasta: gives you those quick-cooking delicate noodles try a bronze cut if you can for a sauce that clings
- Reserved pasta water: is the secret to the dreamy silky sauce save it right before draining for easy emulsification
- Grated Parmesan or Romano cheese: brings salty tangy finish pick a wedge and grate yourself for maximum flavor
Step-by-Step Instructions
- Boil the Pasta Water:
- Bring a large pot of generously salted water to a rolling boil Make sure there is enough space for pasta to move so it does not stick
- Sauté the Garlic and Spices:
- Heat the olive oil in a wide skillet over medium high Add minced garlic and your choice of red pepper or black pepper Let it sizzle for around thirty seconds until the aroma hits your nose but do not let it brown
- Cook the Tomatoes and Basil:
- Add the halved cherry tomatoes and fresh basil to the skillet Season with salt and pepper Stir everything together then lower the heat to medium low Let those tomatoes cook gently for about eight minutes until they burst and their juices mingle with the oil
- Boil the Pasta:
- Drop your angel hair into the boiling water and cook for only two minutes It will be al dente and ready to finish cooking in the skillet Save one and a half cups of that starchy pasta water before draining
- Mix Pasta and Tomato Sauce:
- Add the drained pasta straight into the skillet with the tomato mixture Pour in a cup of the reserved pasta water Toss the noodles well so they soak up all the flavor let them finish cooking for another minute
- Incorporate the Cheese:
- Scatter in a generous cup of grated cheese and toss continuously The cheese will melt and help thicken your sauce Use extra pasta water if you want it silkier
- Finish and Serve:
- Pile the pasta high on plates extra cheese on top is never a bad idea Serve warm and enjoy that herby garlicky aroma
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My favorite ingredient here is the basil because it reminds me of picking it fresh in my grandmother’s backyard on summer days. My whole family would crowd around the table and no one would wait for the cheese to melt before digging in.
Storage tips
Leftovers keep well in an airtight container for up to two days. The pasta will soak up more sauce as it sits so you can loosen it with a splash of water when reheating. For best texture reheat in a skillet over gentle heat.
Ingredient substitutions
You can swap angel hair for thin spaghetti if you want a bit more bite. For a dairy-free version try a sprinkle of nutritional yeast or your favorite plant-based cheese. If cherry tomatoes are not in season use good quality canned whole tomatoes and crush them by hand.
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Serving suggestions
Serve this dish with a crisp green salad and some crusty bread to mop up extra sauce. For protein top with a poached egg or slices of grilled chicken. It also works well as a room temperature pasta salad for picnics.
Cultural context
This recipe takes inspiration from Italian cucina povera where you transform a few simple ingredients into a satisfying meal. Light tomato sauces and fast-cooking pastas are classic comfort foods you will find in Italian homes especially in the summer.
Frequently Asked Questions
- → What type of tomatoes work best?
Cherry or grape tomatoes are ideal, as their sweetness and balanced acidity shine when quickly sautéed. Halve them for even cooking.
- → Can I use dried basil instead of fresh?
Fresh basil is recommended for its vibrant flavor, but a small amount of dried basil can be used in a pinch. Add it earlier to infuse the sauce.
- → Is it possible to substitute another pasta shape?
Yes, thin spaghetti or capellini pairs well, but adjust cooking time accordingly to ensure a similar light texture.
- → How do I prevent the pasta from sticking?
Cook the pasta in plenty of salted water, then toss immediately with the tomato sauce and reserved pasta water for a silky finish.
- → What cheese is best for this dish?
Parmesan or Romano both work beautifully. Use freshly grated cheese for the best melting and flavor result.