This angel hair pasta recipe is your answer to a quick, flavorful meal made with simple ingredients—ready in 15 minutes, packed with fresh cherry tomatoes, and perfect for effortless weeknight dinners.
For more easy pasta dinners, check out our marry me orzo, mediterranean pasta salad, zucchini pasta, and Italian tuna pasta.
A Fast, Fresh Dinner with Big Mediterranean Flavor
If you’re craving something quick, fresh, and bursting with flavor, this angel hair pasta with cherry tomatoes is for you.
This dish brings me back to my great-grandma Adalgisa, who adored angel hair pasta. I grew up surrounded by my grandma and great-grandmas, and I can still picture my nonna cooking lunch with love—juggling my cousin, me, and her own mother, all under one roof. Meals like this were simple, comforting, and full of care. Every bite still tastes like home.
Now, Louise and I make this often here in Todi, especially in late summer and early fall when cherry tomatoes are at their sweetest 🍅. It feels elegant, but comes together in just 15 minutes with a few pantry staples and fresh basil—perfect for busy weeknights or laid-back dinners with friends.
It’s light, vegetarian, and full of Mediterranean flavor—no cream, no fuss. The sauce simmers while the water boils, and angel hair cooks in minutes. Top it with burrata, or keep it simple for a low calorie angel hair pasta that still feels indulgent ✅.
Whether you're new to cooking or just need a simple pasta dinner that delivers every time, this one’s a keeper. Bonus: it’s just as good warm or at room temp, which makes it perfect for leftovers or summer picnics 🌿.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Angel Hair Pasta or capellini: This thin, delicate pasta cooks in just 2–3 minutes—perfect for a quick and light angel hair pasta dish. Substitute with spaghetti or linguine if needed.
- Cherry Tomatoes: Sweet, juicy, and perfect for quick sauces. Grape tomatoes or chopped Roma tomatoes also work, especially in peak tomato season for a real summer tomato pasta vibe.
- Extra Virgin Olive Oil: Adds richness and that signature Mediterranean flavor. Swap with good-quality avocado oil or butter for a slightly different taste.
- Garlic: Pressed or grated garlic melts into the sauce for big flavor in every bite. Substitute with garlic confit or roasted garlic for a sweeter, more mellow edge—key in many vegetarian angel hair pasta recipes.
- Salt: Essential for flavoring both the pasta water and the sauce.
- Black Pepper: Adds a subtle heat and balances the sweetness of the tomatoes. Cracked white pepper works in a pinch.
- Red Pepper Flakes: Optional, but they bring a nice kick. Sub with Calabrian chili paste or a pinch of cayenne if you want bolder heat.
- Fresh Basil: Torn basil adds a fragrant, herbal lift. No basil? Use fresh parsley, arugula, or even a touch of dried oregano if that’s all you’ve got.
- Parmesan Cheese: Freshly grated Parm brings salt, umami, and richness. Sub with Pecorino Romano for a sharper flavor, or nutritional yeast for a dairy-free option.
- Burrata (Optional): This creamy ball of cheese is indulgent and beautiful on top. Swap with a scoop of ricotta, a slice of fresh mozzarella, or just skip for a lighter version.
How to Make Angel Hair Pasta
Bring water to a boil
Fill a large pot with water and set it over high heat. While it heats up, cut the cherry tomatoes in half.
Make the Cherry Tomato Sauce
In a large skillet, heat the olive oil over medium-high heat.
Add the halved cherry tomatoes, grated garlic, salt, black pepper, and a pinch of red pepper flakes. Cook for about 10 minutes, stirring occasionally, until the tomatoes begin to break down and create a light, juicy sauce—perfect for garden tomato pasta.
Cook the Pasta
Once the water is boiling, add salt and the angel hair pasta. Cook for 2 minutes less than the package instructions—angel hair cooks quickly and will finish in the sauce.
Combine Pasta and Sauce
Before draining, reserve about 1 cup of pasta water. Add the drained pasta directly into the skillet with the sauce. Pour in ½ cup of the pasta water and toss everything together with fresh basil over medium heat. Cook for another 1 to 2 minutes until the pasta is al dente and coated in the sauce. Add more pasta water as needed to keep it silky.
Finish and Serve
Turn off the heat and stir in the grated parmesan—it’ll melt right into the sauce, making it rich without any cream (a great pasta without cream trick). Add more pasta water if necessary.
Serve immediately with extra basil, a drizzle of olive oil, and more parmesan if you like. For a touch of indulgence, top with a ball of creamy burrata.
Tips
- Use ripe, sweet cherry tomatoes: The better the tomatoes, the better the sauce. This is key for flavor in light pasta recipes that rely on just a few ingredients.
- Don’t overcook the pasta: Angel hair is very delicate—it only needs 2–3 minutes. Undercook it slightly so it can finish in the sauce without turning mushy.
- Salt the pasta water well: It should taste like the sea. This is your main chance to season the pasta itself.
- Reserve pasta water: That starchy water helps the sauce cling to the noodles and creates a silky finish without needing butter or cream. Ideal for low calorie angel hair pasta lovers.
- Grate the garlic, don’t chop: Grated garlic melts into the sauce, giving more flavor without chunks.
- Add basil at the end: Cooking it too long will mute its flavor. Tear it fresh into the pan just before serving for the best aroma.
- Make it a meal: This easy vegetarian pasta works as a main dish, but you can add sautéed shrimp, grilled chicken, or white beans for extra protein.
- Use high-quality olive oil: Since this is a no-fuss recipe, every ingredient counts. A good extra virgin olive oil really shines here.
- Top with burrata for a creamy twist: Optional, but highly recommended if you want to impress without effort.
Frequently Asked Questions
Yes! Angel hair is great because it cooks fast and soaks up the sauce, but you can also use spaghetti, linguine, or capellini. Just keep in mind that thicker pastas won’t give you the same light texture you get with the best angel hair pasta.
Just add more pasta water, a little at a time, until it’s glossy and smooth. This is a common trick in Italian cooking and it helps the sauce cling to the noodles.
This dish is best eaten fresh, since angel hair can go soft if it sits too long. If you need to prep in advance, make the tomato sauce ahead and cook the pasta right before serving.
Yes! This is one of those vegetarian angel hair pasta recipes that doesn’t need any substitutions. Just be sure to use vegetarian-friendly parmesan or swap it with nutritional yeast if you’re avoiding animal-based cheese.
Grilled shrimp, seared scallops, sautéed white beans, or even shredded rotisserie chicken work great. But honestly, this pasta is flavorful and satisfying enough on its own.
More Easy Dinner Recipes
- Tuna Zucchini Boats
- Mediterranean Chicken
- Greek Zucchini Fritters
- Italian Tuna Salad
- Creamy Chicken and Spinach
- Italian Meatballs
- Chicken Pizzaiola
- Italian Sausage Pasta
Tried this angel hair pasta recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Angel Hair Pasta
Video
Ingredients
- 10 ounces angel hair pasta or capellini
- 2 pounds cherry tomatoes halved
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic grated or pressed
- 1 teaspoon salt
- 2 twists black pepper
- ¼ teaspoon red pepper flakes more or less to taste
- 1 handful fresh basil leaves
- ½ cup grated parmesan cheese + more to sprinkle on top
Instructions
- Bring water to a boil: Fill a large pot with water and bring to a boil. Meanwhile, halve 2 pounds cherry tomatoes
- Make the sauce: In a large skillet, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add tomatoes, 3 cloves garlic, 1 teaspoon salt, 2 twists black pepper, and ¼ teaspoon red pepper flakes. Cook for 10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Cook the pasta: Once the water boils, salt it well and cook 10 ounces angel hair pasta 2 minutes less than the package says.
- Combine pasta and sauce: Reserve 1 cup of pasta water, then drain. Add pasta to the skillet with ½ cup of the reserved water and 1 handful fresh basil leaves. Toss and cook 1–2 minutes more until al dente and coated in sauce. Add more water if needed.
- Finish and serve: Turn off heat, stir in ½ cup grated parmesan cheese, and mix until melted. Serve topped with extra basil, olive oil, and more parmesan.
Notes
- Angel Hair: Use capellini, thin spaghetti, or linguine.
- Cherry Tomatoes: Swap with grape tomatoes or chopped Roma.
- Olive Oil: Sub with avocado oil or butter for a richer flavor.
- Garlic: Try roasted garlic or garlic confit for a mellow twist.
- Salt & Pepper: Sea salt and cracked white pepper both work.
- Red Pepper Flakes: Optional—use Calabrian chili paste or cayenne for more heat.
- Fresh Basil: No basil? Use parsley, arugula, or a pinch of oregano.
- Parmesan: Sub with Pecorino Romano or nutritional yeast (dairy-free).
- Use ripe tomatoes: Sweet cherry tomatoes = maximum flavor.
- Don’t overcook angel hair: 2–3 minutes is all it needs—finish it in the sauce.
- Salt your pasta water like the sea: It’s the only chance to season the pasta itself.
- Save that pasta water: It makes the sauce silky without butter or cream.
- Grate the garlic: More flavor, no chunks.
- Add basil last: Tear it in fresh for bold aroma and color.
- Upgrade it: Add shrimp, chicken, or beans to make it a full meal.
- Go for good olive oil: Simple recipes need quality ingredients.
- Top with burrata: Optional, but it makes it feel next-level.
Maddy says
Just made this for lunch after seeing your reel. SO easy and seriously delicious! Definitely going into my weekly rotation 🍝❤️
Nico Pallotta says
So happy to hear that, Maddy! 😊 Nothing better than a quick and delicious lunch—thanks for giving it a try! 🍅🍝💛