Ingredients for Angel Hair With Cherry Tomatoes And Basil
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- 1 pinch red pepper flakes
- 1 pint cherry tomatoes
- 2 cups fresh basil leaves
- Salt, to taste
- 8 ounces angel hair pasta
- 0 Pecorino Dolce Cheese (not used in recipe; Parmesan recommended for garnish)
- Freshly ground black pepper, to taste
- 1/4 cup reserved pasta water
- 1/4 cup freshly grated Parmesan cheese
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How to Make Angel Hair With Cherry Tomatoes And Basil
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Mince 2 cloves of garlic and gently press with the flat side of a knife to release the aromas.
- Add the minced garlic and a pinch of red pepper flakes to the skillet. Cook for about 30 seconds, until fragrant, being careful not to burn the garlic.
- Cut 1 pint of cherry tomatoes in half. Tear 2 cups of fresh basil leaves into small pieces.
- Add the halved cherry tomatoes and torn basil to the skillet.
- Simmer for 5-7 minutes, or until the tomatoes have softened and released their juices, stirring occasionally.
- Season generously with salt and freshly ground black pepper to taste.
- Discard the garlic cloves (optional).
- While the sauce simmers, cook 8 ounces of angel hair pasta according to package directions until al dente.
- Drain the pasta, reserving about 1/4 cup of pasta water.
- Add the cooked pasta to the skillet with the tomato sauce. Toss to combine, adding a little pasta water if needed to create a light sauce.
- Serve immediately, garnished with freshly grated Parmesan cheese (about 1/4 cup) and extra basil leaves.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
11g
Carbs
30g
