Blushing Angel Hair Pasta Recipe | Alex Guarnaschelli
Level: Simple
Serves: 4
Nutritional Information (Per Serving)
Serving Size: 1 of 4
Calories: 660
Total Fat: 37 g
Saturated Fat: 18 g
Carbs: 64 g
Fiber: 4 g
Sugars: 9 g
Protein: 18 g
Cholesterol: 84 mg
Sodium: 631 mg
Total Time: 30 minutes
Hands-On: 25 minutes
Ingredients
- 3 tbsp extra-virgin olive oil
- 4 large cloves garlic, grated
- Kosher salt, to taste
- 1/3 cup tomato paste
- 1 pint cherry tomatoes, halved
- 1 cup heavy cream
- 10 oz angel hair pasta
- 1/2 cup pecorino, finely grated
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the grated garlic and a pinch of salt, then add 2 tablespoons of water. Simmer until the water evaporates and the garlic softens but does not brown, about 2 minutes.
2. Stir in the tomato paste with 2 more tablespoons of water and cook, stirring, about 1 minute so the paste "fries" in the oil. Add the halved cherry tomatoes and cook until they begin to soften, about 12 minutes. Stir in the heavy cream and season with additional salt to taste; keep the sauce warm.
3. Bring 4 quarts of salted water to a boil in a large pot. Add the angel hair and cook until just tender ("al dente"); reserve 1/2 cup pasta water before draining. Drain the pasta in a colander.
4. Return the hot pasta to the skillet with the sauce and toss to coat. Turn off the heat and let rest for 2 minutes. If the sauce is too thin, simmer gently over low heat to thicken; if too thick, loosen with reserved pasta water. Finish each serving with a generous dusting of pecorino.
Notes
- Briefly sauting garlic and tomato paste intensifies their flavors and adds depth to the sauce.
- Despite the richness of the cream, the sauce retains bright, layered flavorsthis is a comforting retro-style pasta that has come back into vogue.
- To make it heartier, fold in quickly sauted shrimp, steamed and shelled clams, or other cooked seafood just before serving so they stay warm.
