Store leftovers in an airtight container in the fridge for up to 2 days; freezing is not recommended as angel hair pasta becomes mushy.
Angel Hair Pasta
Servings: 4 people
- 10 ounces (280 g) angel hair pasta or capellini
- 2 pounds (900 g) cherry tomatoes halved
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic pressed or grated
- 1 teaspoon salt
- 2 twists black pepper
- ¼ teaspoon red pepper flakes
- 1 handful fresh basil leaves
- ½ cup (50 g) grated parmesan cheese or non-dairy cheese + more to sprinkle on top
- Bring water to a boil: Fill a large pot with water and bring it to a boil. Meanwhile, halve 2 pounds cherry tomatoes.
- Make the sauce: In a large skillet, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the tomatoes, 3 cloves garlic, 1 teaspoon salt, 2 twists black pepper, and ¼ teaspoon red pepper flakes. Cook for about 10 minutes, stirring occasionally, until the tomatoes break down and release their juices.
- Cook the pasta: Salt the boiling water generously and cook 10 ounces angel hair pasta for 1½ minutes less than the package suggests.
- Combine pasta and sauce: Reserve 1 cup of pasta water, then drain the pasta. Add it to the skillet with ½ cup reserved water and 1 handful fresh basil leaves.Toss well and cook for 1–2 minutes more, until the pasta is al dente and coated in the sauce. Add more pasta water as needed.
- Finish and serve: Turn off the heat, stir in ½ cup grated parmesan cheese until melted, and serve with extra basil, olive oil, and more parmesan on top.
Substitutions
- Angel hair pasta → Try thin spaghetti or linguine for a similar quick-cooking option.
- Cherry tomatoes → Sub grape tomatoes, chopped Roma, or canned San Marzano in a pinch.
- Olive oil → Use cold-pressed for Mediterranean flavor, or swap with avocado or garlic oil.
- Garlic → No fresh garlic? Use shallots, roasted garlic, or garlic powder.
- Salt → Sea salt or kosher salt both work well.
- Black pepper → White or pink peppercorns offer a fun flavor twist.
- Red pepper flakes → Add chili oil or cayenne, or leave out for a milder sauce.
- Fresh basil → Sub with parsley, oregano, or arugula for a peppery bite.
- Parmesan → Go plant-based with nutritional yeast or vegan parm—or skip it altogether.
- Use ripe cherry tomatoes for the best flavor—grape or canned San Marzano work in a pinch.
- Add garlic with the tomatoes to prevent burning and bitterness.
- Undercook the pasta slightly so it finishes perfectly in the sauce.
- Save that pasta water! It makes your sauce silky without needing cream.
- Melt cheese off the heat to keep parmesan smooth, not clumpy.
- Customize it! Toss in olives, sun-dried tomatoes, capers, or extra chili flakes.
- Serve right away—angel hair cooks fast and tastes best fresh and hot.
