Cappellini Pomodoro (angel Hair) Recipe

Time30m

Serves4

Pasta in extra virgin olive oil, roasted tomatoes and garlic, topped with fresh basil.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions, usually around 3-4 minutes, until al dente. Drain the pasta and set aside.

2
Roast the Tomatoes
Preheat your oven to 400°F (200°C). Halve the cherry tomatoes and place them on a baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, and season with a pinch of salt. Roast in the oven for about 15-20 minutes or until they blister and caramelize.
3
Sauté the Garlic
While the tomatoes are roasting, peel and mince the garlic cloves. In a large skillet, heat the remaining 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
4
Combine the Sauce
Once the tomatoes are done roasting, add them to the skillet with the sautéed garlic. Toss gently to combine, allowing the flavors to meld for another 2-3 minutes.

5
Mix Pasta and Sauce
Add the drained angel hair pasta to the skillet with the roasted tomato and garlic mixture. Toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of pasta water to loosen it up.
6
Garnish and Serve
Remove the skillet from heat and stir in the fresh basil leaves. Season with black pepper to taste. Serve warm, garnished with additional basil if desired.