| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 large cloves garlic, grated
- Kosher salt
- 1/3 cup tomato paste
- 1 pint cherry tomatoes, halved
- 1 cup heavy cream
- 10 ounces angel hair pasta
- 1/2 cup finely grated pecorino
Instructions
- In a large skillet, warm the olive oil and garlic over medium heat. Add a pinch of salt and 2 tablespoons water. Simmer until the water cooks out and the garlic becomes tender, about 2 minutes. Stir in the tomato paste with 2 more tablespoons water and cook to “fry” the paste for a minute in the oil, stirring. Add the cherry tomatoes and cook over medium heat until they soften, 1 to 2 minutes. Add the cream. Season with salt to taste. Keep warm.
- In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the pasta and cook, stirring with a slotted spoon to make sure it does not clump or stick to the bottom, until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking liquid and drain the pasta in a large colander.
- Add the hot pasta right from the colander to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest for 2 minutes. If too thin, gently warm and reduce over low heat for 1 to 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid. Serve topped with the cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 660 |
| Total Fat | 37 g |
| Saturated Fat | 18 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 18 g |
| Cholesterol | 84 mg |
| Sodium | 631 mg |
Reviews
A great dish for a Lentil Friday. I have made the original recipe multiple times. Tonight I roasted the tomatoes and added pesto and peas!!
It was amazing. I had some spinach, so I threw it in while the sauce is cooking and it was amazing. Didn’t take long so a great dinner anytime. My guests loved to also!!
Just made tonight and it was fantastic. Used some of the last tomatoes of the season. Only changes were I used half-half instead of cream and added some fresh basil at the end. Excellent!
I love this recipe, but I also like to “dress it up”. I made a few additions:
– Add fresh Basil chiffonade, 1/4 cup during cooking, 1/4 cup before serving
– Add 1/2 cup white wine
– Add 1/2 cup stock
– Add 1 tsp oregano
– Finish with 1 pound blub crab meat and butter
– Add fresh Basil chiffonade, 1/4 cup during cooking, 1/4 cup before serving
– Add 1/2 cup white wine
– Add 1/2 cup stock
– Add 1 tsp oregano
– Finish with 1 pound blub crab meat and butter
They crab meat was tremendous. Tonight I’m doing it with lobster and shrimp with a fresh seafood stock I just made. It just keeps getting better. Thank you for the recipe!
This was surprisingly delicious and flavorful!!
Simple and an abundance amount of flavor. Yes, thick, but add pasta water. First time did not add fresh basil or parsley, but second time we did. So simple, but if you don’t bloom the garlic, paste and we added red pepper flakes it will not test good. Bloom it and it is perfect!!
I thought this was a bit bland (I followed the recipe to the letter). It also got really thick upon resting even after adding a full cup of the pasta water. If I make it again I’ll add some herbs and red pepper flakes.
Made this tonight and it was delicious. I had the show on in the background as I was making it and let that guide me. I didn’t salt the garlic initially or add salt to any part of it (because I didn’t read the recipe). But I did put a good ladle full of the very salted pasta water at the end and it was flavored perfectly. This is an easy, quick, delicious keeper.
I made this recipe last night and added Ina’s roasted shrimp cocktail. It was amazing and is on my list of favorites now. Definitely recommend!!
Excellent!