MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Angel Hair Pasta
Categories: Pasta, Vegetables, Herbs, Cheese
Yield: 4 Servings
Salt
1/4 c Extra-virgin olive oil
3 tb Butter
1 lb Cherry tomatoes; halved
3 cl Garlic; minced
1 Shallot; minced
Fresh ground black pepper
Crushed red pepper (optional)
1 lb Angel hair pasta
2 tb Fresh parsley; minced -OR-
2 ts Dried parsley
2 tb Fresh basil; minced -OR-
2 ts Dried basil
Parmesan; fresh grated,
- to serve
Heat a large pasta pot of salted water to a boil.
To a large pan over medium heat, add olive oil and butter. Allow
the butter to melt, then add cherry tomatoes. Cook until tomatoes
are beginning to soften and the skins are a little blistered, 4 to
6 minutes.
Add garlic, shallot, 1 ts kosher salt, 1 ts black pepper, and a
pinch of red pepper, if using, and toss to combine with the
tomatoes. Cook for about 6 minutes, until the shallots are
translucent and the tomatoes are fully softened yet still intact.
Meanwhile, add pasta to the boiling salted water and cook until al
dente according to the packaging directions, about 2 minutes.
Reserve 1 cup of pasta water, then strain the pasta.
Add the cooked pasta, herbs and a bit of the reserved pasta water
to the pan and cook for 2 minutes, stirring to combine, until you
have a glossy pasta sauce; add more pasta water slowly, if needed.
Serve topped with plenty of Parmesan.
Recipe by Dan Pelosi
Recipe FROM:
https://cooking.nytimes.com
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