Wednesday, June 11

Angel Hair with Roasted Cherry Tomatoes

Sweet cherry tomatoes tossed with capellini pasta, fresh basil, and parmesan cheese 


Angel Hair Pasta with Roasted Cherry Tomatoes


I make a version of this pasta pretty much every year when cherry tomatoes start showing up at our farmers' market. The tomatoes are so sweet and juicy that I don't need to do much to them to make a great tasting dish. In this recipe, I quickly roast the tomatoes with some olive oil and garlic until they are soft and then toss them with delicate strands of angel hair pasta, freshly torn basil leaves, and a shower of grated parmesan. Roasting the tomatoes concentrates their flavor and brings out even more sweetness in the fruit. It's a simple, quick, and easy meal that will make you think you're spending the summer in Italy.


Related Recipes:
- Heirloom Tomato Caprese Pasta
- Spaghetti with Chunky Cherry Tomato Sauce


Angel Hair Pasta with Roasted Cherry Tomatoes:
  • Heat an oven to 400F.
  • Meanwhile, toss 1 pint of cherry tomatoes with 3 tbsp. olive oil, 2 sprigs of fresh thyme, 2 minced garlic cloves, and a pinch of salt in a baking dish.
  • Roast the tomatoes for 20 minutes, or until very soft. Make sure the garlic doesn't burn.
  • While the tomatoes are roasting, bring a large pot of water to a boil and season with salt.
  • Remove the tomatoes from the oven and discard the thyme sprigs.
  • Add 1/2 lb. of dried angel hair pasta* to the pot of water and cook until al dente, about 2 minutes.
  • Drain the pasta, reserving 1 c. of pasta cooking water.
  • Add the pasta and some of the water to the dish of tomatoes and toss to combine.
  • Check for seasoning and add salt as needed and more pasta water to moisten.
  • Garnish with a handful of fresh basil leaves and a sprinkle of grated parmesan cheese.
  • Divide onto plates and serve.

Serves two-four
*Also called cappellini.