Angel Hair Pomodoro Recipe

Bring water to a rolling boil

Fill a large pot with at least 4 quarts (3.8 L) of water and bring to a vigorous boil over high heat. Add 1 tsp salt to the water once boiling.

Prepare tomatoes

If using fresh tomatoes: core and dice into roughly 1/2-inch pieces. If using canned whole tomatoes: crush them by hand or with a spoon in a bowl (reserve juices). Measure about 1 lb of diced/crushed tomatoes.

Sauté garlic

While water is heating, warm 3 tbs extra-virgin olive oil in a large, wide skillet over medium heat. Add the thinly sliced garlic and cook, stirring frequently, until fragrant and just beginning to turn pale golden (about 1–1.5 minutes). Do not brown the garlic.

Build the pomodoro

Add the diced/crushed tomatoes to the skillet with the garlic. Stir in 1 tbs tomato paste, 1 tsp salt, 1/2 tsp freshly ground black pepper, 1/4 tsp crushed red pepper flakes (optional), and 1/2 tsp sugar (optional). Reduce heat to medium-low and simmer gently, stirring occasionally, until sauce slightly thickens, about 8–10 minutes. Taste and adjust seasoning.

Cook the angel hair

When the pasta water is at a rolling boil, add the 8 oz angel hair and cook uncovered, stirring occasionally, until very al dente — about 60–75% of package time (typically 2–3 minutes less than full cooking time). Total cook time for angel hair is usually 3–5 minutes, so watch closely.

Reserve pasta water

Before draining, scoop out and reserve about 1/2 cup of the hot pasta cooking water and set aside.

Finish the sauce with pasta

Using tongs or a spider, transfer the undercooked angel hair directly from the pot into the skillet with the pomodoro (do not fully drain). Add 1/2 cup reserved pasta water. Toss constantly over medium heat for 1–2 minutes to finish cooking the pasta in the sauce and to emulsify the sauce so it coats the strands. Add torn basil leaves and 1 tbs extra-virgin olive oil; continue tossing until basil is wilted and sauce is glossy.

Cheese and seasoning

Remove skillet from heat and stir in 1/2 cup freshly grated Parmesan or Pecorino Romano until melted and incorporated. Taste and adjust salt and pepper as needed.

Plate the pasta into shallow bowls. Drizzle an extra 1 tbs of extra-virgin olive oil over each serving, garnish with reserved fresh basil leaves, and finish with a few grinds of fresh black pepper and additional grated cheese if desired.

Serve immediately while hot. Recommend pairing with a light green salad and a crisp white wine or sparkling water with lemon.