Angel Hair Pasta with Roasted Tomato Sauce
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A delicious angel hair pasta recipe with homemade roasted cherry tomato sauce, topped with fresh mozzarella and basil is a wonderful go-to recipe for a quick and easy weeknight meal.
This is such an easy pasta recipe that is lighter than other pasta recipes, thanks to the lightness of angel hair pasta. It’s packed with sweet cherry tomatoes and caramelized shallots that add so much flavor for such little effort. It’s the perfect easy summer dinner idea!
Looking to add more protein? Then try my Shrimp Scampi with Angel Hair Pasta another winner!
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STEP#1: Prepare the Cherry Tomatoes
This dish really sings at this time of year because cherry tomatoes are in season! They are sweet, and ripe and require hardly any prep. This is no need to chop, peel, or dice. Just pop them on a sheet pan. If you have any cherry tomatoes leftover, use them in this delicious cherry tomato bruschetta recipe.
If you can find them, buy the “gourmet blend” of cherry tomatoes which usually will give you an assortment of colors and varieties. This will make your pasta more colorful and flavorful. Since different colored cherry tomatoes like the yellow ones can be sweeter than their red counterparts. And the orange cherry tomatoes are even sweeter!
Place them on a sheet pan, season with salt and pepper and herbs de Provence, give them a shake and pop them in a 500F oven for 20 minutes.
Once the tomatoes become wrinkly and blistered mash them gently with a tomato masher. This will create a rustic chunky sauce. If your tomatoes look too dry add 1-2 tablespoons of water.
TIP: After I rinse my cherry tomatoes I don’t bother to dry them off. This allows for enough moisture once they hit the oven to create a nice sauce as they roast.
STEP#2: Saute the Shallots
While your tomatoes are in the oven, you can cook the shallots. If you don’t have shallots on hand you can also use red onion or white onion. Or even leeks would be great too!
Be sure to saute the shallots until they are translucent and charred, seasoning with salt and pepper. This will help to bring out their sweetness.
Once the tomatoes are done, add them to your shallot pan. It will start to create a nice chunky sauce. Then you’ll add the wine, garlic, and check for seasoning. If the tomatoes are very sweet you probably won’t need any salt, just a bit of freshly cracked pepper. But if you feel you want more “tomato” flavor just add a good pinch of salt.
I think this dish is even more delicious with the addition of some fresh mozzarella. I buy the small mozzarella balls and then tear them. The cheese melts faster this way and once they are tossed in with the pasta it looks prettier too!
Toss your drained angel hair pasta and sauce together in the pasta pot, it will be easier to coat this way. Then transfer your pasta to a large platter and serve family style!
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Angel Hair Pasta with Roasted Tomato Sauce Recipe
A delicious angel hair pasta recipe with homemade roasted cherry tomato sauce, topped with fresh mozzarella and basil. This is such an easy pasta recipe that is also lighter than other pasta recipes, thanks to the angel hair pasta, and packed with sweet cherry tomatoes and caramelized shallots. The perfect easy summer dinner idea!
Ingredients
- 1/2 pound (227g) of Angel Hair Pasta
- 3 Pints (280-310 grams) of Cherry Tomatoes
- 2 Tbsp (30ml) Olive Oil
- Salt and Pepper to taste
- 1/4 tsp (1.25ml) Herbs de Provence (or dried basil, or oregano)
- 1 1/4 cups (190g) shallots, chopped
- 1 Tbsp (15 ml) olive oil
- 2 Tbsp (30ml) Dry White Wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)*
- *OR instead of the wine use 1-2 tbsp (15-30ml) of capers or Kalamata Olives PLUS 1-2 Tbsp (15-30ml) of Water
- 2 garlic cloves, minced
- 1/4 cup (60ml) fresh basil, separated
- 1/2 cup (120ml) fresh mozzarella torn into pieces
Instructions
Pre-heat oven to 500F (250C).
On a baking sheet layout cherry tomatoes. Drizzle with Olive oil, season with salt and pepper, and Herbs de Provence. Roast for 20 minutes and then smash with a potato masher.
Meanwhile, saute shallots in olive oil until charred and tender. Once tomatoes are done, add them to the shallots.
Then add the wine (or capers or olives + water) and the minced garlic. Simmer until reduced slightly. Season with salt and pepper. Set sauce aside.
Boil the angel hair pasta until cooked. Drain and place back into the pasta pot. Reheat the sauce if needed and then add it to the pasta and toss with tongs.
Add half the fresh basil, and 1/2 the amount of mozzarella toss.
Then transfer to a bowl, and top with the remaining mozzarella and basil.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 201Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 3mgSodium: 211mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 1g
Beth, I love this recipe and have made it many times for friends and family. So easy and so good. This time I made it I added chopped pancetta to the shallots. It was so delicious. I love all the recipes that I have found on your site. Thank you for the wonderful site and the recipes and all about your trip to France, which is on my bucket list.
Rosalie
Amazing recipe! I added shrimps and it was delicious.
YAY! So glad to hear it! Shrimp sounds like a lovely addition 🙂
Made this for dinner and it was simple, quick, and most importantly, delicious. Thanks for this recipe, it’s going to be a summer staple!
YAY! I’m so glad it was a hit! It’s certainly been a summer staple at our house too! 🙂