How To make Angel Hair Pasta and Stewed Tomatoes

How To Cook The Perfect Pasta | Gordon Ramsay

Top tips on how to how to cook angel hair pasta - with principles that you can apply to cooking any shape. If you have any others, let us know - always keen to learn.

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Easy Angel Hair Pasta

This Angel Hair Pasta is made with cherry tomatoes, garlic, and olive oil. You won’t believe how simple and TASTY this recipe is!
Recipe at:

Angel Hair Pasta with Sausage, and Tomato Cream Sauce

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The MUST-MAKE Summer Pasta Dinner Recipe!

If you are looking for easy dinner recipes, this pasta idea is a great one! Quick and easy with so many great flavors too!

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ANGEL HAIR PASTA WITH ROASTED TOMATO SAUCE AND FRESH MOZZARELLA
Serves 4
*PRINT RECIPE HERE*

INGREDIENTS:
3 Pints (280-310 grams) of Cherry Tomatoes
2 Tbsp (30ml) Olive Oil
Salt and Pepper to taste
1/4 tsp (1.25ml) Herbs de Provence (or dried basil, or oregano)
1 1/4 cups (190g) shallots, chopped
1 Tbsp (15 ml) olive oil
2 Tbsp (30ml) Dry White Wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)*
*OR instead of the wine use 1-2 tbsp (15-30ml) of capers or Kalamata Olives PLUS 1-2 Tbsp (15-30ml) of Water
2 garlic cloves, minced
1/4 cup (60ml) fresh basil, separated
1/2 cup (120ml) fresh mozzarella torn into pieces

METHOD:
Pre-heat oven to 500F (250C).

On a baking sheet layout cherry tomatoes. Drizzle with Olive oil, season with salt and pepper, and Herbs de Provence. Roast for 20 minutes and then smash with a potato masher.

Meanwhile, saute shallots in olive oil until charred and tender. Once tomatoes are done, add them to the shallots.

Then add the wine (or capers or olives + water) and simmer until reduced slightly. Season with salt and pepper. Set sauce aside.

Boil the angel hair pasta until cooked. Drain and place back into the pasta pot. Reheat the sauce if needed and then add it to the pasta and toss with tongs.

Add half the fresh basil, and 1/2 the amount of mozzarella toss.

Then transfer to a bowl, and top with the remaining mozzarella and basil.


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Valerie Bertinelli's Angel Hair with Fresh Tomato Sauce | Food Network

Cook along with Valerie as she makes a light and fresh pasta dish in less than 20 minutes!
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Angel Hair with Fresh Tomato Sauce
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 20 min
Active: 15 min
Yield: 4 servings

Ingredients

Kosher salt
1 1/2 pounds ripe on-the-vine tomatoes, finely chopped
1/4 cup good-quality olive oil, plus more for drizzling
4 cloves garlic, very thinly sliced
1/4 teaspoon crushed red pepper flakes
12 ounces angel hair pasta
1 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup sliced basil

Directions

Bring a large pot of salted water to a boil.

Put the tomatoes in a large bowl. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic is translucent, but not at all browned, 1 to 2 minutes. Stir in the crushed red pepper flakes, then pour the garlic oil over the tomatoes. Add 1 teaspoon salt and toss to coat.

Cook the pasta according to package directions. Transfer the pasta directly from the boiling water to the bowl with the tomatoes using a pasta fork or tongs. Sprinkle in the Parmesan and some of the basil and toss to coat; let stand 5 minutes so that the sauce absorbs slightly. Top with the remaining basil and a little additional olive oil and serve with additional Parmesan.

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Valerie Bertinelli's Angel Hair with Fresh Tomato Sauce | Food Network

15 Minute Garlic Cherry Tomato Pasta

Sauteeing garlic in olive oil until lightly golden and cooking tomatoes in that oil, until they burst, creates a flavorful and super simple sauce. The burst cherry tomato sauce goes perfectly with linguine or spaghetti. Top it with a handful of fresh basil leaves and good quality extra virgin olive oil and in about 15-20 minutes you'll have an awesome easy pasta recipe!

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OLIVE OIL
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:

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INGREDIENTS: (I used half the ingredients for this video)
1 pound spaghetti
1 quart cherry tomatoes
1/2 cup packed basil leaves
10 cloves garlic
1 tsp kosher salt
1/4 tsp crushed red pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
1 cup pasta water

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