Angel hair pasta with fresh tomatoes has a simple list of ingredients that combine for a light but flavorful pasta the whole family will love! This pasta dish highlights ripe tomatoes, garlic, and fresh basil perfectly in summer and comes together in 30 minutes with quick-cooking angel hair pasta. This recipe is so easy and produces a restaurant-quality dish right at home.
Angel hair pasta makes a great vegetarian main dish with a salad but can also be paired with sauteed shrimp, Italian sausage, or chicken. If you are feeding a crowd, this recipe can easily double if you make the fresh tomato sauce in a large enough skillet!
I’d eat pasta dinner every night if I could, and much of my family feels the same way. Once you master this angel hair pasta recipe, try this Melted Leek and Bacon Pasta or this Instant Pot Creamy Pesto Chicken Spaghetti next!
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Ingredients
I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Angel Hair Pasta - Angel hair pasta is a very thin spaghetti-like pasta. It cooks quickly and can get mushy if you over cook it, so pay attention to the recommended cooking time on your packaging. Another good option is capellini pasta, which is almost identical to angel hair pasta.
- Garlic - Use fresh cloves of garlic for the best results in this simple dish. Feel free to use as much thinly sliced garlic as you like, three cloves is a suggested start!
- Olive Oil - I use a quality cooking olive oil in this recipe, but you can drizzle the finished pasta with a special extra virgin oil to take advantage of the bright flavor as a garnish.
- Plum (Roma) Tomatoes - Plum tomatoes (or Roma tomatoes) are oblong and have a firm flesh that isn’t overly watery. They are great for making pasta sauces and salsas and are readily available at your local supermarket.
- Basil - Fresh basil is just perfect for flavoring this angel hair pasta with an herbal note. If you are lucky enough to have basil in your backyard garden, this is a terrific recipe to show off your green thumb! Basil is perfect both cooked into the fresh tomato sauce and as a garnish for the finished pasta.
- Kosher Salt - This recipe was developed with Morton kosher salt, and you need a good amount of salt to flavor the pasta and the simple sauce. If you don’t use kosher salt but instead have table salt on hand, start with about half of the amounts called for in the recipe and taste the pasta before transferring to the serving plate, adjusting the salt if needed.
- Parmesan Cheese - Parmesan cheese adds a great salty and umami flavor to the pasta. Grate some right over each serving for the perfect garnish. Parmesan cheese is not vegetarian, however, so if you are serving this dish to a mixed group, leave it to each diner to add to their own plate.
Instructions
Bring a large pot of water to a boil over high heat. Once the water is boiling, add one tablespoon of kosher salt and stir. Add the pasta and stir again, cooking for 4 minutes or until the pasta is 1 minute shy of the recommended cooking time on the pasta packaging.
While the water is coming to a boil, prepare the tomatoes by quartering them and removing the seeds. Slice the quarters into strips and then dice the strips into ½-inch pieces. Peel the garlic cloves and thinly slice them.
Heat the oil in a large skillet over medium-high heat. Add the garlic and salt and stir it frequently, watching carefully and adjusting the heat so that the garlic doesn't burn.
Cook the garlic until the slices are golden, about 4 minutes.
Add the tomatoes to the garlic and oil, stirring well.
Cook the tomatoes until they are softened and the liquid reduces, about 5 minutes. Mash the tomatoes with your spoon or tongs while they cook to help them soften.
Drain the pasta with a colander or mesh strainer, reserving about ½-cup of pasta water.
Remove the basil leaves from the stems and tear any large leaves in half. Place them on the drained pasta.
Add the basil and the drained pasta to the tomatoes in the skillet. Add about ¼ cup of the reserved pasta water and use tongs to stir the pasta and coat it with the fresh tomato sauce. Use more pasta water, as needed, to coat the pasta well.
The finished pasta will absorb the extra pasta water and each strand will be coated with the garlic and tomato infused oil.
Transfer the pasta to a serving dish and garnish with extra basil, olive oil, and optional Parmesan cheese before serving.
Top Tip
Don’t forget to save pasta water! To help prevent pouring all of the water down the drain before I have a chance of reserving some, I add a jar or measuring cup to the bottom of the colander. This has saved me more than once from forgetting!
Equipment
This recipe can be made with tools in almost any kitchen, but here are a few pieces of kitchen equipment that make the prep that much easier:
- Microplane Zester - These long wand-style graters make quick work of any citrus, Parmesan cheese, or chocolate. We bring a wedge of Parmesan to the table and let each person grate the cheese to their liking right over the angel hair pasta.
- Tongs - A set of stainless steel tongs is perfect for stirring the pasta, mashing the tomatoes into a sauce, and tossing the pasta with the finished sauce.
- Chef’s Knife - An 8- or 10-inch chef’s knife is an essential tool in any kitchen. A well-sharpened knife will slice through the tomatoes without smashing them and make quick work of the garlic, too.
Serving Suggestions
Serve this angel hair pasta with fresh tomatoes as a main dish with a salad or garlic bread. You can also add sauteed shrimp or chicken to the pasta for a heartier version. We often serve angel hair pasta alongside grilled Italian sausages.
Top each serving with grated Parmesan cheese, a drizzle of extra olive oil, and basil leaves.
Make This Recipe Kid Friendly
This pasta is the first request from my pickiest eater, so it’s already family friendly and kid approved. If you are serving this dish for the first time, add a safe food plate for the kids to pick from to take the pressure off of trying a new thing.
You’ll find more tips like this for feeding the kids in this Keeping the Peace with Picky Eaters post!
Storage
This pasta with fresh tomatoes can be stored in an airtight container for up to three days and reheats well in the microwave. You can make a double batch and have lunch for the rest of the week sorted!
FAQ
Pay attention to package directions, but angel hair pasta cooks in about 3-4 minutes when added to fully boiling water. Drain the pasta well and set it aside if your sauce isn’t ready once the pasta is al dente.
Angel hair pasta with fresh tomatoes is a vegetarian pasta dish, but the suggested garnish of Parmesan cheese is not. If you are serving this dish to vegetarian guests, make sure you provide the cheese on the side.
It is not necessary to peel the tomatoes before adding them to the sauce for this recipe for fresh tomato sauce. Even removing the seeds is optional, but recommended to give the best texture.
Tomato and Basil Recipes
There’s a reason why there are so many recipes here featuring the winning combination of tomato and basil - it’s delicious! Try one of these recipes next if you agree:
Simple Kid Friendly Favorites
This Angel Hair Pasta with Fresh Tomatoes recipe is on a weekly request rotation from my kids. Here are a few more recipes that are kid friendly, quick prep, and delicious for the whole family:
Try It and Share
I hope you try this Angel Hair Pasta with Fresh Tomatoes and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Recipe
Angel Hair Pasta with Fresh Tomatoes
Ingredients
- 8 oz. angel hair pasta
- 3 cloves garlic
- ¼ cup olive oil
- 4 large plum tomatoes
- ½ cup basil leaves (lightly packed)
- 1 teaspoon kosher salt (plus 1 tablespoon for salting the pasta water)
- basil leaves and Parmesan cheese (for garnish)
Instructions
- Start a large pot of water to boil over high heat.
- While the water is coming to a boil, prepare the tomatoes by quartering them and removing the seeds. Slice the quarters into strips and then dice the strips into ½-inch pieces.
- Peel the garlic cloves and thinly slice them.
- Heat the oil in a large skillet over medium-high heat. Add the garlic and salt and cook until the garlic slices are golden, about 4 minutes, watching carefully and adjusting the heat so that the garlic doesn't burn.
- Once the water is boiling, add one tablespoon of kosher salt and stir. Add the pasta and stir. Cook until al dente, about 4 minutes.
- Add the tomatoes to the oil and garlic and cook them until they are softened and the liquid reduces, about 5 minutes. Mash the tomatoes with your spoon or tongs while they cook.
- Drain the pasta, reserving ½ cup of starchy water. Set the pasta aside.
- Tear any large laves of basil and add them to the drained pasta.
- Add the basil and the drained pasta to the tomatoes in the skillet. Add about ¼ cup of the reserved pasta water and use tongs to stir the pasta and coat it with the tomato sauce. Add more pasta water as needed for a glossy sauce.
- Transfer the pasta to a serving dish and garnish with extra basil and optional Parmesan cheese before serving.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
We can't wait for local tomatoes to be in season for this pasta to really shine!