Easy Angel Hair Pasta with Pan-Roasted Cherry Tomatoes
This light and delicious dish combines pan-roasted cherry tomatoes, olive oil, pesto, garlic, lemon juice, and chili flakes, all tossed with angel hair pasta and topped with fresh parmesan. Simple yet flavorful, it's perfect for any occasion.
Ingredients
- 8 ounces angel hair pasta, also known as capellini (substitute with spaghetti)
- 10-12 ounces cherry tomatoes or grape tomatoes
- 2 tbsp vegan pesto (homemade or store bought)
- ½ cup olive oil + 1 tablespoon*
- 1-2 garlic clove, minced
- ½ tsp dried basil
- 1 tsp Italian seasoning*
- ¼ tsp chili flakes
- ½ tsp salt, adjust as needed
- ¼ tsp black pepper, adjust as needed
- juice from 1 lemon
- ¼ cup plant-based parmesan, grated
- Reserved pasta water
- Garnish with a dollop of pesto, grated Parmesan and torn basil or parsley
Instructions
- Cook Pasta: In a large pot of salted boiling water, cook 8 oz of angel hair pasta according to the package instructions until al dente. Reserve some pasta water, then drain and set aside.
- Prepare Sauce: While the pasta is cooking, heat 1 tbsp of olive oil in a large skillet over medium heat. Add 10 oz of cherry tomatoes, cover, and reduce the heat to medium-low. Cook the tomatoes until they blister, shaking the pan occasionally, about 10 minutes.
- Add Flavor: Once the tomatoes have popped and released their juices, uncover the pan. Add 1-2 minced garlic cloves and cook for 1-2 minutes until fragrant. Stir in ½ teaspoon dried basil, 1 teaspoon Italian seasoning, and ¼ teaspoon chili flakes. Season with salt and pepper to taste.*
- Combine Ingredients: Reduce the heat to low. Mix in 2 tbsp of pesto and ½ cup of olive oil. Allow the sauce to cook for about 10 minutes, letting the flavors meld.
- Finish Sauce: Add the juice from 1 lemon and ¼ cup of grated Parmesan cheese. Stir and simmer for another 2 minutes. Adjust seasoning as needed.
- Toss Pasta: Add the cooked angel hair pasta to the skillet and gently toss to coat the pasta with the sauce. Use reserved pasta water if needed to adjust the sauce consistency.
- Serve: Divide the pasta among serving plates and sprinkle with additional grated parmesan, a dollop of pesto and torn basil or parsley, if desired. Serve immediately!
Notes
Ensure you add plenty of salt while cooking the pasta to avoid bland flavors.
Italian Seasoning
If you don’t have Italian Seasoning on hand, you can easily make your own by mixing equal parts of dried oregano, basil, thyme, and rosemary.
Add-Ons
Feel free to customize your pasta by adding additions such as thinly sliced carrots, mushrooms, or spinach. Simply sauté the vegetables before adding them to the sauce or add them to the pan after the tomatoes have popped.
Pesto Options
Add any type of pesto you have on hand or prefer. Sun-dried tomato pesto or lemon artichoke pesto can add delicious variations and extra layers of flavor to the dish.
Oil
If you prefer to use less oil, you can substitute some of it with vegetable broth. A mix of olive oil and vegetable broth works well to maintain flavor while reducing the overall oil content.
Gluten-Free
For a gluten-free option, swap out the pasta with a gluten-free pasta like lentil or garbanzo flour pasta.
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1 servingCalories: 559kcalCarbohydrates: 34.93gProtein: 9.78gFat: 43.38gSaturated Fat: 6.376gPolyunsaturated Fat: 5.267gMonounsaturated Fat: 30.067gTrans Fat: 0.017gCholesterol: 3mgSodium: 464mgPotassium: 368mgFiber: 3.2gSugar: 3.64gVitamin A: 1128IUVitamin C: 20.1mgCalcium: 109mgIron: 2.59mg
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