Angel Hair Pasta Recipe – How To Cook Angel Hair Pasta

Will Ducky

The best pasta recipes are the ones we always see again in our recipe box. Of course, baked zetty and spaghetti and meatballs are two classic favorites … but, sometimes, it’s nice to lighten things up. This is where the solid recipe of Angel Hair Pasta comes in handy. Light texture and quick cooking, it’s great with chicken pakata, or double the recipe and top with grilled prawns for the best summer treat.

Angel Hair Pasta is good for whom?

Like a very thin spaghetti, Angel Hair Pasta is a very thin, long pasta commonly found in supermarkets. Because it is so delicate in texture, it is best served with a sauce of olive oil, butter or a very light cream, rather than a heavy red sauce or gravy. Angel Hair Pasta is an excellent type of pasta that is used to eat on the table in a hurry. Noodles are cooked in just two minutes and this whole dish can be prepared in less than 10 minutes.

What is Angel Hair Pasta?

Most of the time, you’ll find Angel Hair Pasta at the grocery store labeled Capelini, which means “thin or very short hair” in Italian.

How do you eat Angel Hair Pasta?

Angel Hair Pasta is a great vegetarian side dish to make on a mild summer when cook sauce is added without marinated tomatoes. In addition to pasta dishes, it is a great addition to noodle soup. It boils quickly when added to boiling broth (in about 2 minutes!).

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Yield:

3 – 4


Serving

Preparation time:

0

Hours

5

Minutes

Full time:

0

Hours

10

Minutes

For pasta

Salt, plus more to serve

3 tbsp.

grated parmesan cheese, plus more to serve

1 tbsp.

Chopped parsley, plus more to serve

1 tbsp.

Chopped basil, and more to serve

For marinated tomatoes

1 c.

Grapes Tomatoes, half

1


Garlic cloves, finely chopped

1/8 teaspoon

Crushed red pepper flakes, optional

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  1. Bring a medium pot full of water to a boil over high heat. Season the water generously with salt.
  2. Heat a medium frying pan over medium heat. Add butter and melt until bubbles and light golden brown. Reduce heat, then add olive oil and garlic. Cook for 1 minute until fragrant. Remove from heat and set aside.
  3. Break the pasta in half and add to the boiling water. Cook for 2 minutes. Save 3/4 cup of pasta water then remove the pasta. Put the cooked pasta in the pan immediately and return to the stove over low heat. Add pasta water and mix well. Add parmesan, parsley, and basil, and stir gently to combine. Remove from the heat and serve with marinated tomatoes, more fresh herbs and crushed perm on top if desired.
  4. For marinated tomatoes (optional): Mix grape tomatoes, garlic, salt, chili flakes, olive oil and red wine vinegar in a bowl before cooking pasta. Let rest for 10 minutes.

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