Angel Hair Pasta

I just finished the leftovers of this for lunch, and it was just as good! Made with pantry staples, it comes together quickly – angel hair cooks in 2 minutes!. Olive oil, butter, garlic, herbs and softened pan roasted tomatoes is a favorite combo; especially with a hefty dose of Parmesan cheese to serve. Wanting to add some protein, I sautéed some shrimp with olive oil, salt and pepper first; set them aside and then added them back in at the end. A dash of white wine along with the shallots and garlic is a nice idea as well. I did feel the pasta to sauce ratio was off though; perhaps use 1/2 to 2/3 pound of angel hair ? Credit to Dan Pelosi of the New York Times for this quick and easy recipe.

Salt

1/4 cup extra-virgin olive oil

3 Tbs. butter

1 pound cherry or grape tomatoes, halved

3 garlic cloves, minced

1 shallot, minced

Freshly ground black pepper

Crushed red pepper (optional)

1 pound angel hair pasta

2 Tbs. minced fresh parsley or 2 tsp. dried parsley

2 Tbs. minced fresh basil or 2 tsp. dried

Freshly grated Parmesan cheese, for serving

Heat a large pasta pot of salted water to boil.

To a large pan over medium heat, add olive oil and butter. Allow the butter to melt, then add cherry tomatoes. Cook until tomatoes are beginning to soften and the skins are a little blistered, 4 to 6 minutes.

Add garlic, shallot, 1 tsp. each of kosher salt and black pepper, and a pinch of red pepper, if using, and toss to combine with the tomatoes. Cook for about 6 minutes, until the shallots are translucent and the tomatoes are fully softened yet still intact. Meanwhile, add pasta to the boiling salted water and cook until al dente according to the package directions, about 2 minutes. Reserve 1 cup of pasta water, then strain the pasta.

Add the cooked pasta, herbs and a bit of the reserved pasta water to the pan and cook for 2 minutes, stirring to combine, until you have a glossy pan sauce; add more pasta water slowly, if needed. Serve topped with plenty of Parmesan. Serves 4.