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When nights are hectic and I want something tasty but not too heavy, I always throw together Angel Hair with Sautéed Tomatoes. Fresh cherry tomatoes sizzle in garlicky olive oil and wrap around those soft noodle twists. It’s my favorite fix for family dinners or surprise guests—light, flavorful, and really simple.
This came to life when my summer garden exploded with cherry tomatoes. After that, my friends would always beg to know why it tastes so good. The secret is just the burst of sweet tomatoes and that final cheesy touch.
Irresistible Ingredients
- Reserved pasta water: starchy water is key for a creamy, glossy sauce; scoop out some just before you drain the pasta
- Parmesan or Romano cheese, grated: for a punchy, salty finish, grab a chunk and grate it fresh for the best taste
- Fresh basil: gives a peppery, fresh flavor; pick soft, green leaves with no brown spots
- Kosher salt: makes everything taste better—use it in your water and sauce, and bigger flakes mix in well
- Angel hair noodles: skinny pasta that cooks up in no time—if you see bronze-cut, go with that for better sauce coverage
- Garlic, minced: smell that rich aroma—fresh cloves have the best kick
- Olive oil, extra virgin: adds richness and a silky texture, try for cold-pressed for the freshest flavor
- Cherry or grape tomatoes: choose the most colorful, juicy ones—these give the dish natural sweetness
- Black or red pepper flakes: toss in your choice for a gentle zing or peppery note—choose what suits your taste
Easy Step Guide
- Finishing Touches:
- Grab tongs and swirl the pasta onto plates. Add more cheese if you want. Best enjoyed warm while the scent of garlic and basil fills the air.
- Cheese Goes In:
- Toss in a big handful of grated cheese. Keep tossing until the cheese melts in, thickening up your sauce. Add another splash of pasta water for saucier noodles.
- Combine Noodles and Sauce:
- Drop the drained angel hair into the skillet with the tomatoes. Pour in some pasta water and stir until the spaghetti soaks up the juices—about a minute is good.
- Time to Boil Pasta:
- Add your angel hair to the pot. Two minutes is all you need—don’t overcook. Save about a cup and a half of the cooking water as you drain.
- Simmer Tomatoes and Basil:
- Now add in your halved tomatoes and fresh basil, then drizzle with salt and pepper. Lower the heat and let everything bubble gently for around eight minutes, just until the tomatoes burst and make a saucy base.
- Sizzle Garlic and Spices:
- Pour some oil in a big skillet on medium-high. Sprinkle in minced garlic and your spice pick. Let them pop and sizzle for about thirty seconds—don’t let them get brown.
- Heat Pasta Water:
- Fill a large pot with water, salt it generously, then get it boiling hard. You want extra room so your pasta floats free and won’t clump.
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Basil is my top choice here. It always makes me think of snipping fresh leaves in my grandma’s garden under the sun. My family would dive in the moment it hit the table, not waiting for cheese to fully melt at all.
How to store it
Stash leftovers in an airtight container in the fridge—they’ll be good for two days. The noodles soak up more sauce as they chill, so just add a splash of water to loosen things up when reheating. Warm gently in a pan to keep the best texture.
Swap options
If you want something with more chew, thin spaghetti is a great sub for angel hair. For those skipping dairy, nutritional yeast or your favorite plant-based cheese does the trick. No fresh cherry tomatoes? Reach for canned whole tomatoes and squish them with your hands.
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How to serve it
Add a crunchy lettuce salad and some rustic bread to soak up whatever’s left on the plate. Craving more protein? Top with a jammy egg or sliced grilled chicken. Tastes awesome at room temp, so it’s also picnic-ready.
A little background
This dish borrows ideas from Italian home cooking—using simple, budget-friendly staples for a meal that feels comforting and rich. Light tomato sauces with quick pastas are always favorites in Italian kitchens, especially when the weather’s warm.
Common Questions
- → What type of tomatoes work best?
Go for cherry or grape tomatoes. They're sweet and tangy, great for quick pan cooking. Just cut them in half so they cook evenly.
- → Can I use dried basil instead of fresh?
Fresh basil really pops, but if all you’ve got is dried, that works in a bind. Toss it in earlier to give the sauce some time to soak it up.
- → Is it possible to substitute another pasta shape?
Sure thing. Thin spaghetti or capellini goes nicely. If you swap, just watch the pot and cook it so it stays soft and light like angel hair.
- → How do I prevent the pasta from sticking?
Use lots of salted water for boiling, then slide the pasta right into the tomato pan and add a splash of that water for slick noodles.
- → What cheese is best for this dish?
Parmesan and Romano both taste awesome here. Fresh-grated melts best and gives top flavor, so go for that if you can.