Ingredients
- Salt
- ¼ cup extra-virgin olive oil
- 3 tbsp butter
- 1 lb cherry tomatoes, halved
- 3 garlic cloves, minced
- 1 shallot, minced
- Freshly ground black pepper
- Crushed red pepper (optional)
- 1 lb angel hair pasta
- 2 tbsp minced fresh parsley — or 2 tsp dried
- 2 tbsp minced fresh basil — or 2 tsp dried
- Freshly grated Parmesan, for serving
Slightly undercook the pasta: Pull the angel hair just before al dente — it finishes cooking in the sauce and soaks up the flavor. Two minutes goes fast.
More tomatoes: The recipe calls for 1 lb but 2 lbs makes a richer, saucier dish. Use the ripest tomatoes you can find.
Anchovy upgrade: Add an anchovy or two with the garlic for deep umami without any fishiness.
Directions
- Bring a large pot of salted water to a boil.
- In a large pan over medium heat, add olive oil and butter. Allow butter to melt, then add cherry tomatoes. Cook until tomatoes begin to soften and the skins are lightly blistered, 4–6 minutes.
- Add garlic, shallot, 1 tsp each of kosher salt and black pepper, and a pinch of crushed red pepper if using. Toss to combine with the tomatoes. Cook about 6 minutes, until shallots are translucent and tomatoes are fully softened but still intact.
- Meanwhile, add pasta to the boiling salted water and cook until just shy of al dente, about 2 minutes. Reserve 1 cup of pasta water, then drain.
- Add the cooked pasta, herbs, and a splash of the reserved pasta water to the pan. Cook for 2 minutes, stirring to combine, until you have a glossy sauce. Add more pasta water slowly if needed.
- Serve immediately, topped with plenty of freshly grated Parmesan.
Pasta water is the sauce: The starchy water is what makes the sauce glossy and cling to the pasta. Add it gradually — a little goes a long way.