15-Minute Garlic Tomato Angel Hair Pasta

על המתכון

אופן ההכנה

1. Bring a large pot of well-salted water to a boil (it should taste like the sea). Angel hair cooks in 2–3 minutes, so have everything else ready.
2. While the water heats, warm the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook 1–2 minutes until the garlic is fragrant and just starting to turn golden—don’t let it brown or it will turn bitter.
3. If using cherry tomatoes, add them now and cook 3–4 minutes until they soften and some burst.
4. Drop the pasta into the boiling water and stir immediately so it doesn’t clump. Cook until just shy of al dente (check the package; it’s usually 2–3 minutes). Reserve 1 cup of pasta water, then drain.
5. Add the drained pasta to the skillet. Toss with tongs, adding a splash of reserved pasta water as needed to create a light, glossy sauce that coats the strands.
6. Remove from heat. Stir in the parsley, basil, lemon zest and juice, and Parmesan. Season with salt and pepper. Toss again, adding more pasta water if it looks dry.
7. Serve immediately, topped with extra Parmesan and herbs.
8. Tips
9. Angel hair overcooks in a blink, so start tasting at the 2-minute mark.
10. The starchy pasta water is what makes the sauce silky—don’t skip it.
11. This is best eaten right away; the thin pasta continues to absorb liquid.