5 ratings

Angel Hair Pasta with Fresh Tomato, Basil, and Garlic Recipe


Angel Hair Pasta

A light and delicious pasta dish for any occasion. 


For the tomato base:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic, chopped
  • 2 teaspoons shallot, chopped
  • 4 cups tomato concassé*
  • 1 tablespoon sugar or honey (optional)
  • 1 teaspoon kosher salt
  • 2 teaspoons tomato paste
  • 1 teaspoon fresh thyme leaves, chopped

For the pasta:

  • ¼ cup extra-virgin olive oil
  • 5 ounces double-blanched garlic, sliced
  • 2 cups tomato concassé*
  • 2 cups tomato base (see above)
  • ¼ cup fresh basil leaves, chopped
  • ¼ teaspoon kosher salt
  • 12 ounces fresh or store-bought angel hair pasta
  • ¼ cup fresh flat-leaf parsley leaves, chopped
  • Sprigs of fresh basil leaves, for garnish
  • Freshly grated Parmesan


For the tomato base:

In a 12-inch skillet over medium-high heat, heat the olive oil. Sauté the garlic and shallots just until they start to color. Add the 4 cups of tomato concassé, sugar, if desired, and salt, and cook over medium heat until reduced by half, stirring occasionally. Stir in the tomato paste and chopped thyme and set aside.          

For the pasta:

In a clean 12-inch skillet or sauté pan over medium-high heat, heat the olive oil. Sauté the garlic, stirring often, until it is lightly golden in color, about 2 minutes.

Remove the skillet from the heat and stir in the tomato concassé, tomato base, chopped basil, and the salt. Return the skillet to the heat and simmer over medium-high heat until some of the moisture from the tomatoes evaporates, 3-4 minutes. Remove from heat and set aside.

Meanwhile bring a large stockpot of salted water to a boil.

Add the pasta to the pot of boiling water and cook until it is al dente, about 1 minute for fresh pasta (cook packaged pasta according to the directions on the box). Drain the pasta and add it to the pan with the sauce. Add the chopped parsley and cook over medium heat until warmed through. Finish with basil sprigs and Parmesan.