Angel Hair Pasta
Published July 10, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Salt
- ¼cup extra-virgin olive oil
- 3tablespoons butter
- 1pound cherry tomatoes, halved
- 3garlic cloves, minced
- 1shallot, minced
- Freshly ground black pepper
- Crushed red pepper (optional)
- 1pound angel hair pasta
- 2tablespoons minced fresh parsley or 2 teaspoons dried parsley
- 2tablespoons minced fresh basil or 2 teaspoons dried basil
- Freshly grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
660 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 93 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 17 grams protein; 633 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat a large pasta pot of salted water to a boil.
- Step 2
To a large pan over medium heat, add olive oil and butter. Allow the butter to melt, then add cherry tomatoes. Cook until tomatoes are beginning to soften and the skins are a little blistered, 4 to 6 minutes.
- Step 3
Add garlic, shallot, 1 teaspoon each of kosher salt and black pepper, and a pinch of red pepper, if using, and toss to combine with the tomatoes. Cook for about 6 minutes, until the shallots are translucent and the tomatoes are fully softened yet still intact. Meanwhile, add pasta to the boiling salted water and cook until al dente according to the packaging directions, about 2 minutes. Reserve 1 cup of pasta water, then strain the pasta.
- Step 4
Add the cooked pasta, herbs and a bit of the reserved pasta water to the pan and cook for 2 minutes, stirring to combine, until you have a glossy pasta sauce; add more pasta water slowly, if needed. Serve topped with plenty of Parmesan.
Private Notes
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Cooking Notes
John Kim
Close, but a miss. Do yourself a favor and make the noodles slightly more undercooked than al dente, and also add very-ripe tomatoes in the instructions. Why? When you add the semi-cooked pasta and cook it in the sauce, it will finish cooking and soak up the sauce+seasoning. This imparts the savorfy seasoning and flavor into the spaghetti noodles.
Youndy
Throw in an anchovy or two with the garlic to up the umami.
Queenie
Add a squeeze of lemon and/or some zest. Lemon makes just about any dish pop.
John
This was good but, as others have indicated, the pasta to tomatoes ratio is way off. If using 1 lb of pasta as called for by the recipe, I would recommend 2lbs of tomatoes. Also, I doubled the shallots (b/c I like shallots) as well as the herbs.
Mary
When I make this dish, I slice the garlic and remove it after it has seasoned the melted butter. That keeps the sauce very gentle. We have to watch our portion sizes so we use the sizing from the FDA’s My Plate which identifies a pound of pasta as 8 servings, not 4. But this is so good, you’ll want to eat a lot!
Rachel O
Double the tomato, shallots, garlic and herbs if using 1 pound of pasta. I added a dash of white wine with the shallots and garlic and will add lemon zest next time.
Mary Anne
When I make this dish I add a handful of sliced fresh basil after the garlic and before the tomatoes. When I used to have Parmesan cheese I would add it after the tomatoes and take the pan off the heat while cooking the pasta. My favorite dish for its simplicity.
Julie Spigelman
Add a huge handful of baby kale or baby spinach in with the tomatoes. Even more delicious, even more healthy. I like to squish some of the tomatoes as they cook; more sauce for the pasta to absorb.
Ed Haskell
I use about 1.5 pounds of tomatoes, a sliced Fresno pepper, and add about 1/4 cup of vermouth to the tomatoes while they are cooking. This is an excellent recipe.
Windog
Very good but 1 lb of pasta is way too much. I used 3/4 lb and could have cut down to 2/3.
Elizabeth Sullivan
I made the recipe but put in 3/4lb of pasta. Still too much pasta for the amount of sauce. Didn't realize that fact until I mixed in all the pasta. Bought more tomatoes the next day, made more sauce and mixed it in with the leftovers. Very good on Day 2 as well. It's quick, tasty and uses in season vegetables. Will make it again but will double the tomatoes, garlic and spices.
Carri
We really liked this. I didn’t have angel hair and used what we had on hand, which was rollotini. Also subbed onion for shallot for the same reason. I might use a bit less butter next time, but there will be a next time for sure! With angel hair :).
SFKay
Excellent recipe! I made it exactly as written and we loved it. I considered adding grilled chicken to it but didn't want to detract from the taste of the dish as is. I will add more tomatoes and more fresh basil next time but that is just my preference. This will become a staple in our household!
Sues
Quick, easy, delish. Creates a nice light sauce instead of the usual heavier tomato sauce.
JenaJ
This recipe calls for cooking angel hair with similar ingredients and a lot less water! https://cooking.nytimes.com/recipes/1024063-salmon-with-garlic-butter-and-tomato-pasta?campaign_id=58&emc=edit_ck_20240701&instance_id=127502&nl=cooking®i_id=124268328&segment_id=171039&te=1&user_id=95f89286db84c5bdfb283e4a82d7901f
amy s
Made this and while it’s kind of basic recipe, I think the cooking the angel hair (which I undercooked in the first boil) in sauce was a miss. Would have been better just putting cooked pasta together with the sauce not on the heat. And too much butter/oil in the recipe. Did use more tomatoes vs pasta as others suggested.
Paul
Wonderful taste but as others have observed if you plan on cooking an entire 16 oz of angle hair pasta (which for the record is waaaay more than 4 servings lol) you will absolutely no question want to double most of the ingredients. For sure the tomatoes and I doubled the garlic, shallots and herbs as well. Without the extra, you will feel like you are eating a big bowl of buttered pasta :). Roast 1 lb of tomatoes in 1/4 c oil @ 425 for 25 minutes for ease and extra flavor . Adds nice char
Courtney
I’m a big fan of Dan and his recipes! I followed the advice from the notes and only cooked the angel hair 2 minutes, it does cook up more in the sauce. I found 1 lb of tomatoes to be plenty, after letting the tomatoes cook down to be “saucy and glossy”. I did take a notes suggestion to add a splash of white wine - it really added a nice flavor, and deglazed the pan. Lots of fresh basil helped tie it all together. Will make it again!
Brooklyn gal
Has anyone tried making this recipe in one pan? I’m thinking of preparing all the ingredients except the pasta in a skillet, setting them aside in a serving dish, and cooking the pasta in the same pan by the absorption method.
Julia
Not bad. Added a couple anchovies, used pinch of red pepper flakes. Tons and tons of garlic, doubled shallots.
Denise
Nice simple dish. Great for a quick lunch. Used a little less noodles.
Priscilla
To me, this is right amount of sauce for 1/2 pasta and could even use a bit more tomatoes, shallots and herbs. But that's the American version, not the more Italianate style, which I've heard is less sauce-y. As one reviewer said, cook the pasta a little less than al dente because it'll cook more when you add it to the sauce.
Laura
100% agree with doubling the tomatoes, shallots, garlic, basil, parsley, etc. They really cook down and 16 0z of pasta is a LOT. I also added about 2 tsp of anchovy paste to the tomato/shallot/garlic mixture. Came out delicious!
Lynda Weaver
Made this for dinner and it was a hit. I followed the advice of others here and used more tomatoes and a little less pasta. The only addition was some crispy pancetta. It was delicious and will be added to the rotation during tomato season.
Sam
If you cook the pasta as instructed on the package (De Cecco calls for 2 minutes) and then cook it another few minutes in the sauce, it’s gonna get mushy. I cooked the pasta for exactly one minute, drained, then added it & the cup of pasta water to the sauce OFF the heat — it came out perfect after the residual heat of the pan and sauce finished it. Like others, I doubled the tomatoes and shallot, and I added a splash of white wine to the sauce. Use extra basil. The cheese isn’t really needed.
christopher yates
too much pasta. too few tomatoes.
Stephanie
Followed suggestions and doubled tomatoes, garlic and shallots. Upped oil to 6T and butter to 4.5T. Very tasty!! Would consider keeping same and bumping pasta down to 3/4 pound.
Mary Beth
My go to dinner when the kids stop by. Quick and delicious!
Kathy Boudreau
Delicious. Seconds timer added a can of tuna with the liquid and some capers. Both were excellent.
Bella
As noted in several reviews I increased the tomatoes, garlic and shallots. The dish was very light & tasty and will definitely make again.
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