Angel hair pasta (also known as capellini or capelli d’Angelo) is essentially really thin spaghetti. Get it in and out of the water quickly, so it doesn’t turn to mush. It goes well with lighter tomato dishes: you wouldn’t put angel hair pasta with a thick meat ragù, but penne and rigatoni can take bolognese or aubergine.
- 3 tbsp olive oil
- 500g ripe cherry tomatoes (about two punnets)
- 1 clove of garlic, crushed
- 4 bundles of angel hair pasta
- 1 tsp oregano leaves
- 1 tsp butter
- Parmesan, to serve
- Gently heat the olive oil in a large pan, add the garlic and cook until soft but colourless (about three minutes).
- Add the cherry tomatoes and cook over a low heat for 25 minutes, until a nice thick sauce forms.
- Cook the pasta in a pan of salted boiling water as per packet instructions.
- Drain the pasta and toss with the tomato sauce. Finish with the fresh oregano leaves and the butter, toss again, and then serve with freshly grated parmesan.