Shrimp Scampi with Linguine, Angel Hair Pasta with Tomato and Basil and Garlic Bread

Ingredients

• 454 g Angel Hair Pasta
• 3 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (thinly sliced)
• 900 g Roma Tomatoes (finely chopped)
• 0.25 tsp Red Pepper Flakes (optional)
• 1 tsp Salt (for pasta water)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Fresh Basil (loosely packed, torn or roughly chopped)
• 0.5 cup Parmesan Cheese (freshly grated, for serving)

Instructions

1. 1

   Bring a large pot of water to a rolling boil. Once boiling, add 1 teaspoon of salt to season the pasta water.

2. 2

   While the water is heating, prepare the sauce. Heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and optional red pepper flakes. Sauté for 30-60 seconds until fragrant, being careful not to let the garlic brown.

3. 3

   Add the chopped tomatoes, 0.5 teaspoon of salt, and black pepper to the skillet. Stir to combine, then bring to a simmer. Cook for 8-10 minutes, stirring occasionally and gently mashing some tomatoes with a spoon to help create a cohesive sauce.

4. 4

   Add the angel hair pasta to the boiling water and cook according to package directions until al dente, typically only 2-3 minutes. This pasta cooks very quickly.

5. 5

   Just before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta well.

6. 6

   Immediately transfer the drained pasta to the skillet with the tomato sauce. Add the fresh basil and about 1/4 cup of the reserved pasta water.

7. 7

   Toss everything together over medium heat for 1-2 minutes until the sauce emulsifies and clings beautifully to the pasta strands. If it seems dry, add another splash of pasta water until the desired consistency is reached.

Ingredients

• 1 pcs baguette (About 16-18 inches long)
• 0.5 cup unsalted butter (Softened to room temperature)
• 5 pcs garlic (cloves, freshly minced)
• 2 tbsp Fresh Parsley (Finely chopped)
• 2 tbsp parsley (fresh, finely chopped)
• 0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare Oven and Bread

   • Preheat your oven to 400°F (200°C).
   • Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2. 2

   Create the Garlic Butter Spread

   • In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
   • If using, stir in the grated Parmesan cheese.
   • Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3. 3

   Assemble the Garlic Bread

   • Place the bread slices on a large baking sheet, arranging them in a single layer.
   • Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4. 4

   Bake to Golden Perfection

   • Place the baking sheet in the preheated oven.
   • Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
   • For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5. 5

   Serve Warm

   • Remove the garlic bread from the oven.
   • Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.