Angel Hair with Sautéed Tomatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
180 ml extra virgin olive oil
02 -
900 g cherry or grape tomatoes, halved
03 -
2 tablespoons freshly minced garlic (approximately 4-6 cloves)
04 -
1 cup fresh basil leaves, torn or chopped
05 -
0.5 teaspoon crushed red pepper or black pepper, to taste
06 -
Kosher salt, to taste
07 -
450 g angel hair pasta
08 -
360 ml reserved pasta cooking water
09 -
100 g grated Parmesan or Romano cheese, plus extra for serving
# Instructions:
01 -
Fill a large stock pot with sufficient water to accommodate the pasta. Add approximately 2 tablespoons of kosher salt and bring to a vigorous boil.
02 -
While the water heats, add extra virgin olive oil to a large skillet set over medium-high heat. Add minced garlic and your choice of red or black pepper, and stir for 30 seconds until aromatic.
03 -
Add halved cherry tomatoes, basil leaves, and a pinch of salt to the skillet. Stir well, then reduce heat to medium-low. Cook for about 8 minutes, allowing tomatoes to release their juices and sauce to thicken.
04 -
Once the water boils, cook angel hair pasta for 2 minutes, or until just al dente. Before draining, reserve 360 ml of pasta cooking water.
05 -
Transfer drained pasta directly to the skillet with the tomato mixture. Add 240 ml of reserved pasta water and toss thoroughly to combine. Allow the pasta to finish cooking and absorb the flavors.
06 -
Sprinkle in grated Parmesan or Romano cheese and continue tossing until incorporated. Add additional pasta water as needed for desired sauce consistency. Serve immediately, garnished with extra cheese if desired.
# Notes:
01 -
For those who enjoy spice, opt for crushed red pepper; otherwise, adjust black pepper to suit taste. Use freshly grated cheese for optimal melting and flavor.