Description
This easy Angel Hair Pasta with Garlic and Lemon comes together in 15 minutes with a handful of fresh ingredients. Delicate capellini gets tossed in a silky garlic butter and olive oil sauce brightened with lemon zest, fresh lemon juice, and Parmesan. It works as a light weeknight dinner or an easy side dish alongside chicken or fish. I wrote this recipe for 2 (large) servings; double it if needed.
Ingredients
Units
- 8 ounces Angel hair (capellini) pasta (usually 1/2 box of pasta in the US)
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons butter (or more olive oil)
- 3 cloves fresh garlic, pressed, minced or grated
- 1 cup (8 ounces) cherry or grape tomatoes, halved
- 1 lemon (for zest and juice)
- 1/2 cup freshly grated Parmesan cheese, (plus more for garnish)
- Optional: fresh herbs (basil, parsley, or chives) or dried Italian seasoning
- Kosher salt & freshly ground black pepper
Instructions
- Boil the water: Put a large pot of salted water on the stove and bring it to a boil. While you wait for it to boil, make the sauce in a large skillet or saute pan.
- Cook Garlic and Tomatoes: Over medium heat, heat the olive oil and butter in a large skillet or saute pan big enough to hold all of the pasta. Add tomatoes (if using) and a big pinch of salt. Cook 3-4 minutes until the tomatoes start to give off some of their red color to the oil. Add minced garlic and cook 1 minute until fragrant, being careful not to burn it.
- Prep the Sauce: Turn the heat to low. Remove the tomatoes to a plate to use as a topping (leaving as much garlic and oil in the pan as you can) and set aside. Add the lemon zest, 1 teaspoon of salt, and a generous amount of freshly ground black pepper (at least 1/2 teaspoon) to the oil and stir. Add another tablespoon of oil if the pan looks dry (you will also add pasta cooking water to make the sauce).
- Drop the pasta: the water should be boiling by now. Drop the pasta and set a timer for the cooking time on the package, usually 2-3 minutes. Reserve at least 2 cups of pasta water before draining.
- Combine: Add the cooked pasta to the sauce with 1/2 cup of pasta water (and save the rest of the pasta water to make more sauce). Mix the sauce through the pasta with tongs, adding more water a few tablespoons at a time as needed. Turn off the heat.
- Finish the sauce: Mix in the fresh lemon juice, parmesan cheese, and herbs. Toss to combine, adding more pasta water if needed.
- Serve: Serve on a large plate or in a low bowl and top with the reserved tomatoes. Add more cheese or herbs if you like.
Notes
Storage: Refrigerate leftover angel hair pasta, covered, for up to 3 days.
Reheating: Warm gently in a skillet over medium-low with a splash of water or olive oil to loosen the sauce. Toss just until heated through.
Freezing: Not recommended. Angel hair is too delicate to freeze and thaw well.