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Lemon Garlic Angel Hair with Roasted Tomatoes

A light and vibrant Mediterranean pasta dish featuring thin angel hair tossed in garlic-infused olive oil, burst cherry tomatoes, capers, and fresh lemon zest.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Base
  • 1 lb angel hair pasta capellini
  • 0.25 cup extra virgin olive oil
  • 5 cloves garlic thinly sliced
Vibrant Mix-ins
  • 2 cups cherry tomatoes whole
  • 2 tbsp capers drained
  • 1 lemon zest and juice
  • 0.5 cup fresh parsley chopped
  • 0.5 tsp red pepper flakes optional

Equipment

  • Large pasta pot
  • Large Skillet
  • Tongs
  • Lemon zester/Microplane

Method
 

  1. Bring a large pot of salted water to a boil.
  2. In a large skillet, sauté garlic and red pepper flakes in olive oil over medium-low heat for 2 minutes.
  3. Add cherry tomatoes to the skillet; cook for 5-7 minutes until they begin to burst.
  4. Boil the angel hair pasta for 2 minutes; reserve 1/2 cup of pasta water before draining.
  5. Add drained pasta, capers, and lemon juice to the skillet with the tomatoes.
  6. Toss with reserved pasta water to create a silky sauce.
  7. Remove from heat and fold in lemon zest and fresh parsley.
  8. Season with salt and pepper and serve immediately.

Notes

Reserve the pasta water! It is the secret to getting the sauce to stick to the noodles. For extra flavor, top with fresh Parmesan.