Angel Hair W/ Fresh Pomodoro Recipe

Boil pasta

Bring a large pot of water to a rolling boil (about 4–5 liters). Add 1 tablespoon salt. Add the angel hair and cook according to package until al dente (typically 3–4 minutes). Stir gently to prevent clumping. Before draining, reserve 1/2 cup of the starchy cooking water, then drain the pasta and set aside.

Prepare tomatoes

While the water comes to a boil, core the tomatoes and roughly chop them into 1/2-inch pieces. If you prefer a less watery sauce, remove seeds with your fingers or a spoon. Place chopped tomatoes in a mixing bowl.

Mince aromatics

Peel and finely mince the garlic cloves. Finely mince the shallot (or small sweet onion). Tear or chiffonade the basil leaves and set aside a few whole leaves for garnish.

Combine and season

Add 2 tablespoons extra-virgin olive oil to the bowl with the tomatoes. Stir in minced garlic, minced shallot, 1 teaspoon red wine vinegar (or lemon juice), 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes. Taste and adjust salt/pepper. Let the mixture sit at room temperature for 10–15 minutes to marry flavors (if short on time, you can proceed immediately).

Finish sauce

Just before tossing with pasta, stir in the remaining 1 tablespoon olive oil and the torn basil leaves. The sauce should be bright and fresh; if tomatoes released a lot of liquid and you want a thicker coating, gently spoon off a little excess liquid or mash a few tomato pieces with the back of a spoon.

Warm pan and combine

Heat a wide skillet over medium-low heat and add the tablespoon of butter. When the butter is melted and foamy, add the drained angel hair and pour in the reserved 1/2 cup pasta water. Toss for 30 seconds to coat and heat through.

Add pomodoro

Remove the skillet from direct heat (to preserve the fresh tomato flavor) and add the prepared fresh pomodoro sauce. Toss gently to combine, letting the residual heat warm the sauce but not cook it aggressively. If needed, add a splash more pasta water to achieve a silky coating.

Add cheese and adjust

Sprinkle in 1/2 cup freshly grated Parmigiano-Reggiano and gently toss until combined. Taste and adjust seasoning with additional salt, pepper, or a drizzle of olive oil.

Optional prosciutto

If using prosciutto, either toss thin ribbons through the hot pasta off the heat (the residual heat will soften it slightly but keep it delicate) or quickly crisp it in the skillet for 1–2 minutes per side over medium heat and then break into shards to scatter on top. Both options work; choose based on desired texture.

Serve

Divide the pasta among 4 warmed plates or bowls. Garnish with remaining basil leaves and an extra grating of cheese. Drizzle with a little extra-virgin olive oil and finish with a crack of black pepper.