Angel Hair Pasta with Lemon and Garlic
Published by Knopf
Delicate angel hair pasta demands a light and elegant sauce, such as this simple white wine mixture flecked with bits of fresh tomato and basil. It’s a terrific first course or luncheon dish. I find the spinach and semolina varieties to be somewhat sturdier than plain wheat-flour angel hair pasta, but you still need to handle them carefully. Cook for only 30 seconds to 1 minute, toss, and serve immediately.
Total Timeunder 15 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Courseappetizer, main course, side dish
Five Ingredients or LessYes
Taste and Texturelight, tangy
Type of Dishpasta
- 1 teaspoon olive oil
- 2 garlic cloves, peeled and minced
- ½ cup dry white wine
- ¼ cup freshly squeezed lemon juice
- 1 cup chopped tomato (l medium tomato)
- 4 ounces dried spinach angel hair pasta
- 4 ounces dried semolina angel hair pasta
- ¼ cup chopped fresh basil
- 2 tablespoons freshly grated Parmesan cheese
- Freshly ground black pepper to taste
Bring a large pot of water to a boil over high heat and maintain at a boil.
Put the olive oil and garlic in a sauté pan and cook over medium heat just until the garlic begins to brown. Remove the sauté pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat.
Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.
1994 Rosie Daley