Tomato Basil Angel Hair Pasta
Recipe by
Ingredients
- For the Pasta:
- 1 lb angel hair pasta (454 g)
- 1 tbsp salt for pasta water (15 g)
- For the Sauce & Finish:
- 1/4 cup extra virgin olive oil (60 ml)
- 3–4 cloves garlic, thinly sliced or minced (12 g)
- 2 pints mixed cherry tomatoes, red and yellow (600 g)
- 1/2 tsp kosher salt (3 g)
- 1/4 tsp red pepper flakes, optional (1 g)
- 1 cup fresh basil leaves, lightly packed, torn or sliced (25 g)
- 1/2 cup freshly grated Parmesan cheese (50 g), plus more for serving
- 1/4 tsp freshly ground black pepper (1 g)
Directions
- Boil Pasta: Bring a large pot of water to boil. Add salt. Cook angel hair pasta until al dente, about 3–5 minutes. Reserve 1/2 cup pasta water (120 ml), then drain.
- Prepare Sauce: Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds to 1 minute, without browning.
- Add Tomatoes: Stir in cherry tomatoes. Cook 5–7 minutes until softened and some begin to burst. Gently press some with a spoon to release juices. Season with salt and red pepper flakes.
- Combine: Add drained pasta to skillet. Toss to coat, adding splashes of reserved pasta water if needed to loosen sauce.
- Finish: Stir in basil and Parmesan. Toss again. Adjust seasoning with black pepper and more salt if needed.
- Serve: Plate pasta. Top with extra Parmesan, basil, and pepper before serving.
Tips for Meal prep
Cook extra pasta and store separately from sauce to prevent sogginess.
Reheat gently with a splash of water or olive oil to refresh.
Add grilled chicken, shrimp, or beans if you want to boost protein.
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