Capelli D’angelo Recipe
Angel hair with crushed tomatoes, garlic, basil and olive oil topped with romano cheese.
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Ingredients
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Pasta
Sauce
Topping
Method
Cooking Pasta
- 1
Boil Water
Fill a large pot with water and bring it to a rolling boil over high heat. Add a pinch of salt to the water.
- 2
Cook Pasta
Once the water is boiling, add the angel hair pasta and cook according to package instructions until al dente, usually about 4-5 minutes. Stir occasionally to prevent sticking.
- 3
Drain Pasta
Once cooked, reserve 1 cup of pasta water. Drain the pasta in a colander and set aside.
Making Sauce
- 4
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 5
Add Tomatoes
Pour in the canned crushed tomatoes, stirring to combine with the garlic. Bring the sauce to a gentle simmer.
- 6
Season Sauce
Add salt and black pepper. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.
- 7
Incorporate Basil
Stir in the fresh basil leaves during the last 2 minutes of cooking to infuse the sauce with their flavor.
Combining and Serving
- 8
Combine Pasta and Sauce
Add the drained angel hair pasta directly into the skillet with the sauce. Toss gently to coat the pasta in the sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
- 9
Plate and Top
Serve the pasta in bowls, and top each serving generously with grated Romano cheese.
- 10
Garnish
Optionally, garnish with additional fresh basil leaves and a drizzle of olive oil before serving.