Angel Hair Pasta
20 min4 servings
Silky angel hair tossed with blistered cherry tomatoes, garlic, shallots, and fresh herbs in a light pan sauce.
| prepPreheat a large pasta pot of salted water to a boil | ||||
| 60 ml extra-virgin olive oil | Heat oil & butter, add tomatoes, cook 4–6 min | Add garlic, shallot, salt, pepper & red pepper, cook 6 min | Add pasta, herbs & pasta water, cook 2 min until glossy | Serve topped with Parmesan |
| 45 g butter | ||||
| 450 g cherry tomatoes, halved | ||||
| 3 garlic cloves, minced | ||||
| 1 shallot, minced | ||||
| 1 teaspoon kosher salt | ||||
| 1 teaspoon freshly ground black pepper | ||||
| Pinch crushed red pepper (optional) | ||||
| 450 g angel hair pasta | Cook pasta al dente ~2 min, reserve 1 cup water | |||
| 240 ml reserved pasta water | ||||
| 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley | ||||
| 2 tablespoons minced fresh basil or 2 teaspoons dried basil | ||||
| Freshly grated Parmesan, for serving | ||||
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