Angel Hair Pasta Recipe – How To Cook Angel Hair Pasta

Will Dickey

The good pasta recipes are those that we always revisit in our recipe box. Sure, baked ziti, spaghetti, and meatballs are two classic favorites…but, sometimes it’s nice to lighten things up. This is where a solid angel hair pasta recipe comes in handy. Light in texture and quick to cook, it’s great with chicken piccata, or double the recipe and top with grilled shrimp for the perfect summer dish.

What is angel hair used for?

Like super lean spaghetti, angel hair pasta is one of the thinnest and longest pastas commonly found in supermarkets. Because it’s so delicate in texture, it’s best when dressed with a simple olive oil, butter, or very light cream sauce, rather than a heavy red sauce or sauce. Angel hair pasta is the best type of pasta to use to quickly get dinner on the table. The noodles cook in just two minutes and this whole dish can be prepared in less than 10 minutes.

What is angel hair called?

Often, you’ll find angel hair pasta packaged and labeled capellini, which means “thin or very small hair” in Italian, at the grocery store.

How to eat angel hair pasta?

Angel hair makes a great vegetarian side dish or light summer entrée when topped with a no-cook sauce of pickled tomatoes. In addition to pasta dishes, it makes a great addition to noodle soups. It cooks quickly (in about 2 minutes!) when added to a simmering broth.

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Yields:

3 – 4


portions

Preparation time:

0

hours

5

minutes

Total time:

0

hours

ten

minutes

For the pasta

Salt, plus more for serving

3 tbsp.

grated parmesan cheese, plus more for serving

1 tbsp.

chopped parsley, plus more for serving

1 tbsp.

chopped basil, plus more for serving

For the marinated tomatoes

1 ea.

grape tomatoes, halved

1


garlic clove, finely chopped

1/8 tsp

crushed red pepper flakes, optional

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  1. Bring a medium saucepan full of water to a boil over high heat. Generously season the water with salt.
  2. Heat a medium skillet over medium heat. Add butter and melt until fluffy and lightly browned. Reduce heat to low, then add olive oil and garlic. Cook 1 minute until fragrant. Remove from heat and reserve.
  3. Break pasta in half and add to boiling water; cook 2 minutes. Reserve 3/4 cup cooking water then drain the pasta. Immediately add the cooked pasta to the skillet and return to the heat over low heat. Add the pasta water and mix well to combine. Add Parmesan, parsley and basil and toss gently to combine. Remove from heat and serve, garnished with marinated tomatoes, fresh herbs and grated Parmesan, if desired.
  4. For the marinated tomatoes (optional): Before cooking the pasta, combine the grape tomatoes, garlic, salt, chili flakes, olive oil and red wine vinegar in a bowl. Let stand 10 minutes.

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