Angel Hair Tomatoes Basil (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
100 g freshly grated Parmesan or Romano, plus a little more if you want on top
02 -
1 cup basil leaves, ripped up or chopped
03 -
Kosher salt, to taste
04 -
2 tablespoons garlic, minced (about 4–6 cloves)
05 -
0.5 teaspoon red pepper flakes or cracked black pepper, use your favorite
06 -
360 ml water you saved from cooking your pasta
07 -
450 g angel hair pasta
08 -
900 g cherry or grape tomatoes, cut in half
09 -
180 ml extra virgin olive oil
# Step-by-Step Directions:
01 -
Toss in your cheese and keep mixing until it melts. You can use a bit more of that pasta water if the sauce looks thick. Scoop onto plates while it's hot, sprinkle extra cheese if you want.
02 -
Put the pasta you just drained right into the skillet with the tomato stuff. Pour about 240 ml of the saved pasta water on top and toss everything together. Let the flavors soak in while the pasta finishes up.
03 -
Now that your water's boiling, drop in the angel hair and cook for 2 minutes—but don't overdo it, just till it's al dente. Before you dump the water, be sure to scoop out 360 ml to save for later.
04 -
Once the garlic smells good, toss in the halved tomatoes, basil, and a little salt. Lower the heat to medium low, give it all a good stir, and let it cook for about 8 minutes until the tomatoes break down and everything thickens up.
05 -
While the water gets going, pour olive oil into a big skillet set to medium high. Add the garlic and your pick of red flakes or black pepper. Stir it for about 30 seconds—just till you smell that garlic.
06 -
Grab a large pot, fill it with enough water so your pasta doesn't get crowded. Toss in about 2 tablespoons of kosher salt and crank up the heat till it hits a rolling boil.
# Helpful Notes:
01 -
Want some heat? Use red chili flakes, or just stick with black pepper if that's your thing. Cheese melts and tastes best if you grate it right before using.