Easy Angel Hair Pasta with Pan-Roasted Cherry Tomatoes
This Easy Angel Hair Pasta with Pan-Roasted Cherry Tomatoes combines sweet blistered tomatoes, garlic, pesto, lemon, and olive oil for a fresh, flavorful pasta that's ready in just 30 minutes.
Equipment
- Large Skillet
Ingredients
- 8 ounces angel hair pasta, also known as capellini (substitute with spaghetti)
- 10-12 ounces cherry tomatoes or grape tomatoes
- ¼ cup olive oil, plus 1 tablespoon
- ¼ cup reserved pasta water or vegetable broth, more as needed
- 2 garlic cloves, minced
- 2 tbsp vegan pesto (homemade or store bought)
- ½ tsp dried basil
- 1 tsp Italian seasoning
- ¼ tsp chili flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- Juice of 1 lemon
- ¼ cup grated plant-based Parmesan
- Garnish with a dollop of pesto, grated Parmesan or torn basil
Instructions
- Cook Pasta: Bring a large pot of generously salted water to a boil. Cook the angel hair according to the package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
- Roast the Tomatoes: While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the 10–12 oz tomatoes, cover, and reduce the heat to medium-low. Cook for about 10 minutes, shaking the pan occasionally, until the tomatoes blister and begin to burst.
- Add the Garlic: Once the tomatoes have released their juices, uncover the pan. Stir in the 2 minced garlic cloves and cook for 1–2 minutes until fragrant.
- Build the Sauce: Reduce the heat to low. Stir in 2 tbsp vegan pesto, ¼ cup olive oil, and ¼ cup reserved pasta water or vegetable broth. Add ½ tsp dried basil, 1 tsp Italian seasoning, and ¼ tsp chili flakes. Season with ½ tsp salt and ¼ tsp black pepper, then simmer for 3–5 minutes, stirring occasionally.
- Finish the Sauce: Stir in the juice of 1 lemon and the grated Parmesan until melted into the sauce. Add another splash of pasta water or broth if needed.
- Toss Pasta: Add the cooked angel hair to the skillet and gently toss until evenly coated.
- Serve: Divide among bowls and garnish with an extra dollop of pesto, grated plant-based Parmesan, and torn basil. Serve immediately.
Notes
Add-Ons: Baby spinach, sautéed mushrooms, zucchini, or white beans all make delicious additions.
Pesto Options: Basil pesto is classic, but sun-dried tomato or lemon artichoke pesto are both delicious variations.
Gluten-Free: Swap the angel hair for your favorite gluten-free pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1 servingCalories: 500kcalCarbohydrates: 58gProtein: 11gFat: 25gSaturated Fat: 3.5gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 17gSodium: 500mgPotassium: 380mgFiber: 4gSugar: 5gVitamin A: 520IUVitamin C: 18mgCalcium: 125mgIron: 2.6mg
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