Angel Hair Tomatoes Basil (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
100 g grated Romano or Parmesan cheese, extra for on top later
02 -
360 ml water you set aside from the pasta pot
03 -
450 g of angel hair pasta
04 -
Kosher salt, add as much as you like
05 -
0.5 teaspoon of black pepper or red pepper flakes, your call
06 -
A big handful (about 1 cup) of fresh basil, ripped or chopped up
07 -
2 tablespoons garlic, finely chopped (about 4–6 cloves)
08 -
900 g cherry or grape tomatoes, sliced in half
09 -
180 ml good extra virgin olive oil
# How to Make It:
01 -
While other stuff cooks, grate your cheese and have torn basil and pasta water ready for fast mixing later.
02 -
Toss your drained pasta right into the skillet with those juicy tomatoes. Pour in about 240 ml of that saved pasta water. Give everything a solid stir so the pasta soaks up the flavor.
03 -
Shake in a handful of your cheese and toss it through. Add more of the pasta water if you want a silkier sauce. Scoop onto plates, throw more cheese on top if that's your thing, and dig in right away.
04 -
Once your water hits a boil, drop in the angel hair. Cook for just about 2 minutes, so it's barely tender. Scoop out 360 ml of the pasta water—set it aside—then strain the noodles.
05 -
As your water’s warming, pour olive oil into a big skillet and set it over medium-high. Toss in the chopped garlic with either your pepper flakes or black pepper. Give it a quick stir—smells great, right?—about 30 seconds.
06 -
Plop in your tomato halves, basil, and a sprinkle of salt. Stir well, turn down to medium-low, and let it all simmer for 8-ish minutes till the tomatoes break down and things get saucy.
# Additional Tips:
01 -
If you want it spicy, choose red pepper flakes. Not a fan of heat? Go with black pepper. Grab a chunk of real cheese and grate it fresh. It melts better and packs in more flavor.