Angel Hair Pasta with Garlic, Herbs, and Parmesan Recipe4 as a side
This recipe can easily be doubled. If you use delicate herbs such as basil or tarragon,
toss them in at the end with the Parmesan.
8 ounces angel hair pastaSalt1/4 cup olive oil2 Tbsp finely chopped fresh herbs such as rosemary, thyme,
oregano1/4 cup chopped fresh parsley3 cloves of garlic, sliced1/8 teaspoon chili pepper flakes (or more to taste)1/2 to 1 teaspoon of freshly ground black pepper (to
taste)1/2 cup grated Parmesan cheeseBring a large pot of salted water to a boil. (1 Tbsp salt for every 2 quarts of
water).While the water is heating in step 1, heat the olive oil in a small saucepan on medium
heat. Add the sliced garlic, chili pepper flakes, finely chopped herbs, and chopped
parsley to the oil. Cook for one minute or until the parsley has wilted and the garlic
is emitting a strong fragrance. Remove from heat.The angel hair past will cook in about 2 minutes once it starts, so get everything
ready. Once the water is at a rolling boil, add the pasta. Cook at a rolling boil until
al dente. Drain the pasta and rinse briefly with cold water, just enough to stop the
cooking, but not so much as to make the pasta cold. The pasta should still be quite
warm.Place pasta in a large bowl. Pour herbed garlic sauce over the pasta and gently toss
to combine. Sprinkle Parmesan cheese and freshly ground black pepper over the pasta and
gently toss to combine.Serve immediately as a side dish. Reheats well if you make ahead.