A light and delicious pasta dish for any occasion.
For the tomato base:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon garlic, chopped
- 2 teaspoons shallot, chopped
- 4 cups tomato concassé*
- 1 tablespoon sugar or honey (optional)
- 1 teaspoon kosher salt
- 2 teaspoons tomato paste
- 1 teaspoon fresh thyme leaves, chopped
For the pasta:
- ¼ cup extra-virgin olive oil
- 5 ounces double-blanched garlic, sliced
- 2 cups tomato concassé*
- 2 cups tomato base (see above)
- ¼ cup fresh basil leaves, chopped
- ¼ teaspoon kosher salt
- 12 ounces fresh or store-bought angel hair pasta
- ¼ cup fresh flat-leaf parsley leaves, chopped
- Sprigs of fresh basil leaves, for garnish
- Freshly grated Parmesan
For the tomato base:
In a 12-inch skillet over medium-high heat, heat the olive oil. Sauté the garlic and shallots just until they start to color. Add the 4 cups of tomato concassé, sugar, if desired, and salt, and cook over medium heat until reduced by half, stirring occasionally. Stir in the tomato paste and chopped thyme and set aside.
For the pasta:
In a clean 12-inch skillet or sauté pan over medium-high heat, heat the olive oil. Sauté the garlic, stirring often, until it is lightly golden in color, about 2 minutes.
Remove the skillet from the heat and stir in the tomato concassé, tomato base, chopped basil, and the salt. Return the skillet to the heat and simmer over medium-high heat until some of the moisture from the tomatoes evaporates, 3-4 minutes. Remove from heat and set aside.
Meanwhile bring a large stockpot of salted water to a boil.
Add the pasta to the pot of boiling water and cook until it is al dente, about 1 minute for fresh pasta (cook packaged pasta according to the directions on the box). Drain the pasta and add it to the pan with the sauce. Add the chopped parsley and cook over medium heat until warmed through. Finish with basil sprigs and Parmesan.
Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta
Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15-25 minutes.
Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the 1/4 cup Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
This angel hair pasta recipe is probably one of the quickest you can find. Simple and savory, you can make this angel hair dish even if dinner needs to be served in less than 20 minutes. Add in-season vegetables from your garden to add color and crunch.
1 pound angel hair pasta, uncooked
2 Tablespoons vegetable oil
1 Tablespoon minced garlic
5 cups tomatoes, diced
1/2 teaspoon basil
3/4 cup chicken broth
5 Tablespoons Parmesan cheese
1. Prepare pasta according to package directions drain.
2. Heat oil in a large skillet over medium-high heat. Add garlic and cook for one minute.
3. Add tomatoes, basil, salt and pepper. Cook for 3 minutes.
4. Add hot pasta to skillet toss well.
5. Add chicken broth and stir. Toss with Parmesan cheese and serve immediately.
So simple. So easy. Soooo Delicious. I used 3 cloves of garlic, and only had 1.5 lbs of small tomatoes from the farmers market. but other wise followed the recipe exactly and it was so flavorful and exactly what i was craving. It literally TASTES like summer. I will totally make this again.
This is a great recipe. Made it with some fresh linguine instead of angel hair as that is what we had - and it came out wonderfully. A great way to celebrate summer (and serve a cool meal on a hot day.)
This recipe celebrates the flavor of fresh tomatoes in season. The acid in the tomato mutes the raw garlic flavor very slightly, but it is still a little sharp for me. My husband raved about it though and gave it 2 thumbs up. Grating the tomatoes eliminates the need to peel the tomatoes. The sauce is thin, so it's good to serve some fresh bread with it.
I don't usually deviate from the recipe the first time but alas ! I had a huge heirloom tomato and NO basil. I did have pesto, ziti and fresh mozerella cheese. I cut up the tomato and cheese into small pieces, sprinkled with the lemon juice, salt & pepper. I did not add sugar. Cooked the ziti, drained and added the pesto (which was cold) to the pasta. While it cooled the pasta down to warm, it made it so the cheese remained whole when I added it and tomatoes to the pasta. It was delicious. Enough left over for lunch.
Absolutely delicious! I used Mill Valley Market organic heirloom tomatoes & fresh basil from their own farm in Glen Ellen. perfect!
Excellent and flexible! Made it with a lemon/pepper linguine and added EVOO not as a drizzle, just mixed it right in. Summer in bowl.
I've been making this for years and must have forgotten to review. It's my favorite summer dish to make when tomatoes are at their peak!
This is so easy and so good. A great way to use a tomato bounty from the garden. I mostly use a tomato similar to Roma, but throw in a few others for added flavor.
My forks did not show up with my rating--it should be a 4.
Made this with tomatoes and basil at the height of the season, and it was absolutely delicious! I added a bit of extra garlic, and went a bit heavy with the basil. Served with Chicken Piccata and Lemon Lemon Loaf for dessert, and this was an excellent combination. We'll be sure to enjoy this again before the end of tomato season.
Delicious -- used heirloom tomatoes fresh from the garden. Drained the pulp before adding to the rest of the ingredients. Used 3 cloves garlic, dried basil. Didn't have a lemon, so used fresh lime juice. Added a bit of pasta water when tossing with pasta. Very easy, and a perfect way to use some of our tomato bounty! Will def make again.
Delicious, though I added more salt to the pulp soak. I also soaked the chopped basil, as the basil from my garden was pretty chewy in a different dish last night. The soak worked the basil was more tender and probably added to the percolating flavors. Now that I read others' reviews, will opt next time to strain out some of the juice and do a reduction for the pasta. First run was pretty soupy, but yummy.
Loved this! A perfect summer pasta dish. Used 2 cloves garlic and was just right, nice and garlicky but not overwhelming. Some reviewers mentioned cooking down the tomato pulp, but I really don't think that is necessary, and certainly involves more work. If your tomatoes are very juicy, like mine were from my garden, just scoop the pulp from the bowl you grate the tomatoes in and leave the juice behind. or add as much of the juice as you feel you need. A very refreshing pasta.
We love this recipe - it's perfect during the hot summer days. I always add extra garlic and lemon juice. Other than that, it's a winner!
This was so easy and so good! I used dry farmed tomatoes. Delicious! I also seared sea scallops in olive oil with just salt and pepper and put them on top. That was a real treat but the pasta would've been great alone too.
This was quite good- everybody ate everything. It tended to be a little too much juice vs pulp, so I think I will do what the next review says next time. I am glad to have served it with garlic bread because that was good to "sop" it all up. Viva la homegrown tomato!
Agree with other reviewers that this is a recipe only for exquisite in-season fresh tomatoes. If that's what you have, this is fabulous. Followed others' suggestions and added 2 extra garlic cloves. Also strained out about 3/4 cup of juice an reduced that with a smashed garlic clove & some basil. stirred the hot pasta into that, let it soak up the reduction, then put the pasta in the bowl of tomatoes. letting it sit ten minutes is key, too. Will use this every summer when the tomatoes are beatific.
This was really good made with farm stand tomatoes. I added 2 pressed garlic cloves, but otherwise followed the sauce recipe. Instead of capellini, I used Buitoni cheese tortellini. It made a ton, so there were leftovers. That allowed the pasta to soak up the tomato juice. We ate it like a pasta salad, bringing it to room temp. It was good the first night, but absolutely divine the second! Definitely a keeper for all those summertime tomatoes.
Really, this is an easy, tasty recipe. It's not tomato season here, but I used "vine ripened" from the grocery that actually smelled like tomatoes. I think that's the key, if they have a lovely tomato smell, this will work well, if not, wait for in season tomatoes. I added an extra clove of garlic for good measure. Served as a side dish with lamb chops and roasted veggies. As a side, this was very generous portions.
If you love fresh tomatoes and basil, as my husband & I do, this is an amazingly simple recipe that will titillate your gastronomical senses.
As others have mentioned, do not bother with this recipe unless you have peak of season tomatoes. That said, when you do have those perfect tomatoes, this is a showcase for their flavor. Delicious!
Heirloom fresh tomatoes out of your garden are a must for this recipe. I drained about a cup of the liquid from my tomatos and reduced it by half while my pasta was cooking. After draining the pasta I returned the hot pasta to the pan and mixed the tomato reduction into the pasta and let it rest while I tore up the fresh basil leaves. This helps get the tomato flavor into the pasta. I added half the tomato mixture and basil, drizzled with olive oil, plated from the pot and finshed the plate by dividing the rest of the sauce and basil. An extra dash of oil, and freshly grated parmesan. One of summer's BEST!! A bit of garlic bread to sop up the remaiing "sauce" is a must.
Get exceptional tomatoes in season, season well with salt and pepper, and this is one of the simplest yet most memorable pasta dishes I've ever made.
Great sauce. I made a big mistake by heating it. Before I heated it the flavors blended nicely, very fresh. My suggestion is to keep to the recipe. It's a great recipe for a 1 or 2 person quick dinner.
Excellent, excellent, excellent. I echo previous recommendations to use only the freshest, best tomatoes. I first made it with penne instead of angel-hair pasta and without the basil (what I had on hand), doubled up on the garlic (I love garlic), and had it macerate for a good hour. It was amazing---fresh, fruity, and so easy. Tonight I'm making it again but have all of the ingredients on hand and expect it to be even better.
Ina Garten has been sharing simple recipes on her Instagram over the last few months.
One of the reasons why Garten has become my favorite chef to follow during quarantine is that she's keenly aware of her fans' own kitchen fatigue.
When I lived like the "Barefoot Contessa" star for a day, I was surprised to feel relaxed while cooking her recipes — even when I was juggling three different dishes.
So when Garten posted about her summer garden pasta on Instagram earlier this month, I decided to test it out.
Summer Garlic and Tomato Capellini (or Angel Hair) with fresh Basil
- 2 tablespoons olive oil
- 6 large garlic cloves, crushed
- 1/4 – 1/2 teaspoon red crushed pepper
- 1 super large farm fresh tomato, chopped
- 2 tablespoons minced fresh basil
- 2 teaspoons minced fresh parsley
- 3/4 teaspoon salt
- 1/2 pound angel hair or capellini pasta
Start by cooking the pasta according to instructions on the box. Make sure to cook pasta in plenty of salt water. Stir initially to make sure pasta does not stick together. When pasta has cooked the desired amount, drain and rinse in cold water to make sure the pasta does not continue to cook. Set aside.
In a large skillet heat oil, add the crushed garlic and crushed red pepper. Sauté for a minutes or so. Next add the chopped fresh tomato and salt. Finally add the fresh basil and parsley. Stir to combine, let simmer for another minute. Finally add in the pasta. Stir to combine with the sauce. Serve immediately.
Optional: Add one tablespoon of vegan margarine to really fill out the flavor of this dish I love to serve this dish with micro greens. The combination of the
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Recipe for angel-hair pasta with cherry tomatoes and basil
Fine strands of angel-hair pasta need a mild sauce. In this case, sauteed cherry tomatoes with garlic and a couple of regular tomatoes for body make a fine, quick meal. Use pints of mixed cherry tomatoes, which often include golden yellow rounds, orange grape tomatoes, and a dark, almost purple sphere or two. Halve the larger cherries and pierce the smaller ones with the tip of a knife. The sauce comes together in a few minutes angel-hair pasta takes less than five. Fold in lots of fresh basil leaves and with very little effort, you'll dine well.
|2||medium tomatoes, cored|
|Salt, to taste|
|2||tablespoons olive oil|
|2||pints mixed cherry |
tomatoes, large ones halved, others pierced
|2||cloves garlic, chopped|
|½||teaspoon crushed red pepper|
|3||tablespoons cold water|
|16||ounces dried angel-hair pasta|
|Olive oil (for sprinkling)|
|2||cups fresh basil leaves|
|½||cup freshly grated Parmesan|
1. Bring a large pot of water to a boil. Drop in the medium tomatoes, count to 10, and use a slotted spoon to transfer them to a bowl of cold water. Lift out, pat dry, and peel the tomatoes. Cut them into 2-inch pieces.
2. Add a large pinch of salt to the water set it over low heat.
3. In a large skillet, heat the 2 tablespoons oil. Add the cherry tomatoes and cut-up tomatoes. Cook, stirring, for 2 minutes. Add the garlic and red pepper and cook 1 minute more. Add the cold water. Set the skillet aside off the heat.
4. Return the pot of salted water to a boil. Add the pasta and when the water returns to a boil, cook for 3 to 4 minutes, stirring occasionally, or until the pasta is just tender but still has some bite. Dip a heatproof measuring cup into the water and remove ¼ cup.
5. Drain the pasta into a colander and without rinsing it, return it to the pan. Add the pasta cooking water and sprinkle with oil. Toss well.
6. In 4 deep bowls, add a spoonful of the sauce and some of the basil leaves. With tongs, toss the remaining basil with the pasta. Divide the pasta among the bowls, add sauce to each, and sprinkle with Parmesan. Sheryl Julian
3-Ingredient Creamy Tomato Angel Hair Pasta
To me, it’s a tall swirl of saucy, scrumptious pasta piled on a plate and sprinkled with Parmesan. A little basil to brighten up the color and flavor doesn’t hurt, either. Even better if I have a glass of red wine and someone to share it with! The pasta, that is. Not the wine. Don’t touch my vino, yo.
Pasta is a comfort food in many homes, and served alongside a big salad, it can be a healthy meal, too. As delightful this mounding plate of pasta is, it’s not how I truly eat. I balance my comfort food cravings with a side of greens and smaller portions of the good stuff. Emphasis being on “try.” Heh.
After all, good habits leave you more good leftovers!
Everyone loves a pasta sauce from scratch (and here’s my best recipe), but they probably also love a quick and easy weeknight meal. Around here, that’s definitely the case. Though I used to love spending hours cooking from scratch, the Monday-thru-Friday reality is that it’s just not realistic! Enter: my scrumptious, speedy solution for comfort food in a flash.
Just 3 ingredients and 10 minutes are all you need for this delicious pasta dinner. Choose your favorite pasta sauce (store bought or homemade), and simmer it with some light cream cheese. Boil your pasta and toss it all together – bada bing, bada boom. Dinner is served.
This pasta is perfect for school nights, weekend nights, or any night! Feel free to add whatever seasonings and additions you like, though. I love to serve this with fresh basil and lemon wedges – really amps up the tomato flavor!
About the Tomato, Garlic and Olive Oil Sauce
The sauce is a very light sauce that uses 3 main ingredients in Italian cooking – olive oil, garlic and fresh tomatoes.
Using small tomatoes like cherry or grape works great as well. If you choose to use larger tomatoes, I’d recommend varieties that are meatier in nature, such as Roma tomatoes.
This is one of those recipes that you can modify here and there with the quantities. Don’t be shy – trust me!