Friday, May 21, 2010

Angel Hair Pasta with Hot Cherry Tomatoes

This unbelievably delicious pasta dish is adapted from a Rachael Ray recipe for bruschetta with spicy tomatoes. I tweaked the recipe a bit and substituted the bread for angel hair pasta to make a meal that is perfect for entertaining- you can whip it up in about 15 mintues but it tastes like it's been cooking for hours (I'm not lying, seriously it does). We like ours extra hot, but you can always use less crushed red pepper flakes if you like your dish not as spicy.

  • 2-3 tablespoons extra-virgin olive oil
  • 5 cloves garlic, minced
  • 2 pints cherry tomatoes
  • 1 teaspoon crushed red pepper flakes
  • salt
  • 1/2 pound dried angel hair
  • a handful of flat-leaf parsley, chopped
  • a handful of basil leaves, chopped
  • 1/2 cup-3/4 cup grated parmesean cheese
  1. Bring a large pot of water to boil and add one tablespoon of salt and a splash of olive oil to the pot.
  2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and saute for 2 minutes; then add the tomatoes and season with salt, to taste, and toss to coat in oil.
  3. Cover the pan, raise heat slightly and cook until the tomatoes burst, about 10-15 minutes.
  4. While the tomatoes are cooking, add the angel hair to the pot of boiling water and cook according to directions on package. Drain the pasta, reserving some of the pasta water.
  5. Remove lid from tomatoes, squish any left over whole tomatoes with the back of a wooden spoon and let thicken, about 1 minute.
  6. Stir in the parsley and basil, adjust the seasoning and remove from heat.
  7. Transfer pasta and 1/8 cup pasta water (or more depending on how dry your pasta is) into pan with tomato mixture, combining well.
  8. Add parmesan cheese and toss all together.
  9. Serve with extra basil sprinkled on top and a bowl of extra grated parmesan on the side. Bon appetit!!

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