Angel Hair Pasta

Ingredients

• Salt
• 1/4 cup extra-virgin olive oil
• 3 tablespoon sbutter
• 1 pound cherry tomatoes, halved
• 3 garlic clove s, minced
• 1 shallot, minced
• Freshly ground black pepper
• Crushed red pepper (optional)
• 1 pound angel hair pasta
• 2 tablespoon sminced fresh parsley or 2 teaspoon sdried parsley
• 2 tablespoon sminced fresh basil or 2 teaspoon sdried basil
• Freshly grated Parmesan, for serving

Instructions

1. Heat a large pasta pot of salted water to a boil.
2. 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.
3. Add garlic, shallot, 1 teaspoon each of kosher salt and black pepper, and a pinch of red pepper, if using, and toss to combine with the tomatoes.
4. Cook for about 6 minutes, until the shallots are translucent and the tomatoes are fully softened yet still intact.
5. Meanwhile, add pasta to the boiling salted water and cook until al dente according to the packaging directions, about 2 minutes.
6. Reserve 1 cup of pasta water, then strain the pasta.
7. 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 pasta sauce; add more pasta water slowly, if needed. Serve topped with plenty of Parmesan.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.