Angel Hair Pasta with Tomato and Basil
Delicate angel hair pasta tossed in a bright, garlicky fresh tomato sauce. The tomatoes break down just enough to coat each strand, while fresh basil adds a fragrant, peppery finish. A quick weeknight dinner that tastes like summer in a bowl, ready in under 30 minutes.
For 4 servings
- boil
Bring a large pot of salted water to a boil.
Fill a large pot with water, add the pasta-water salt, and bring to a rolling boil over high heat.
- boil · ~4 min
Cook the angel hair pasta.
Drop the pasta into the boiling water and cook until just al dente, about 3 to 4 minutes. Angel hair cooks fast—watch closely. Reserve 1 cup of pasta water before draining.
TIPAngel hair overcooks in seconds. Set a timer and taste a strand 1 minute before the package time. - saute · ~1 min
Sauté the garlic.
1.Heat olive oil in a large skillet over medium-low heat.2.Add sliced garlic and cook gently until fragrant and just golden at the edges, about 1 minute. Do not let it brown.TIPMedium-low heat is key—burnt garlic turns bitter and ruins the sauce. - simmer · ~7 min
Cook the fresh tomato sauce.
1.Add diced tomatoes and the sauce salt to the skillet.2.Raise heat to medium and cook, stirring occasionally, until tomatoes soften and release their juices, 5 to 7 minutes.3.Use the back of a spoon to gently crush some tomatoes as they cook.TIPRipe summer tomatoes will melt into a sauce on their own. Out of season, add a splash of pasta water to help them break down. - mix · ~1 min
Toss pasta with the sauce.
1.Transfer the drained angel hair directly into the skillet with the tomato sauce.2.Add a splash of reserved pasta water and toss with tongs until every strand is coated.3.Add more pasta water a little at a time if the pasta seems dry.TIPPasta water has starch that helps the sauce cling to each strand—don't skip it. - garnish
Finish with basil and black pepper.
Remove the skillet from heat. Scatter torn basil leaves over the pasta, add a pinch of black pepper, and give it one final toss.
TIPTearing basil instead of chopping prevents the edges from bruising and darkening. - serve
Serve immediately with grated parmesan.
Divide the pasta among bowls and top with grated parmesan cheese. Serve right away while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve pasta water before draining; its starch helps emulsify the sauce.
- 2Cook angel hair 1 minute less than package time to avoid mushiness.
- 3Use a large skillet so the pasta has room to toss without clumping.
- 4Tear basil by hand to prevent bruising and keep it bright green.
- 5For extra flavor, finish with a drizzle of high-quality extra-virgin olive oil.
- 6If tomatoes are out of season, add a pinch of sugar to balance acidity.
Adapt it for your goals.
Protein boost
Add grilled shrimp or shredded rotisserie chicken at step 5 for a heartier meal. The delicate pasta pairs well with quick-cooking proteins.
veganVegan
Omit the Parmesan or substitute with vegan parmesan or nutritional yeast for a dairy-free version that still delivers umami.
spicySpicy
Add 1/2 teaspoon red pepper flakes along with the garlic for a gentle heat that complements the bright tomato and basil.
low oilLow-oil
Reduce olive oil to 1 tablespoon and use a nonstick pan. Toss in a splash of pasta water to keep the sauce silky.
Why this is on our healthy list.
Rich in Lycopene
Fresh tomatoes provide lycopene, a powerful antioxidant linked to heart health, which is more easily absorbed when cooked with olive oil.
Good Source of Vitamin K
Fresh basil contributes vitamin K, important for blood clotting and bone health, with just a few leaves per serving.
Low in Saturated Fat
This dish uses olive oil and a modest amount of Parmesan, keeping saturated fat low while delivering rich flavor.
Frequently asked questions
Yes, use one 400-gram can of whole peeled San Marzano tomatoes. Crush them by hand before adding and simmer 2–3 minutes longer to concentrate flavor.
