Cooking Index - Cooking Recipes & IdeasAngel Hair Pasta With Fresh Tomato, Basil, And Garlic Recipe - Cooking Index

Angel Hair Pasta With Fresh Tomato, Basil, And Garlic

The simplest of all pasta and sauce dishes, this one has a special richness which results from the tomato base. When tomatoes are out of season and not as sweet as they should be, a pinch of sugar or a little honey will increase the flavor. Olives, capers, dried tomatoes, and chili peppers can also be added if desired.

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Tomato Base
2 tablespoons 30mlExtra-virgin olive oil
1 tablespoon 15mlChopped garlic
2 teaspoons 10mlChopped shallots
4 cups 250g / 8.8ozTomato concasse - see * hints = (made with 2 lbs whole tomatoes)
1 tablespoon 15mlSugar or honey - (optional)
1 teaspoon 5mlKosher salt
2 teaspoons 10mlTomato paste
1 teaspoon 5mlChopped fresh thyme leaves
1/4 cup 59mlExtra-virgin olive oil
5 oz 142gDouble-Blanched Garlic - (see recipe), sliced
2 cups 125g / 4.4ozTomato concasse = (made with 1 lb whole tomatoes)
2 cups 125g / 4.4ozTomato Base
1/4 cup 10g / 0.4ozChopped fresh basil leaves
1/4 teaspoon 1.3mlKosher salt
12 oz 340gFresh or store-bought angel hair pasta
1/4 cup 10g / 0.4ozChopped fresh flat-leaf parsley leaves
1   Fresh basil leaf - for garnish
  Freshly-grated Parmesan cheese

Recipe Instructions

Make a Tomato Base: In a 12-inch skillet, over medium high heat, heat the olive oil. Saute the garlic and shallots just until they start to color. Add the 4 cups of tomato concasse, sugar, if necessary, and salt and cook over medium heat until reduced by half, stirring occasionally. Stir in the tomato paste and chopped thyme and set aside. (Tomato Base can be made in large quantities and frozen up for to 3 months to be used to improve sauces made with tomatoes. This recipe makes about 2 cups.)

Bring a large stockpot of salted water to a boil.

Make the Sauce: In a clean 12-inch skillet or saute pan over medium high heat, heat the olive oil. Saute the garlic, stirring often, until it is lightly golden in color, about 2 minutes.

Remove the skillet from the heat and stir in the 2 cups of tomato concasse, the reserved 2 cups of Tomato Base, the 1/4 cup chopped basil, and the salt. Return the skillet to the heat and simmer over medium-high heat until some of the moisture from the tomatoes evaporates, 3 to 4 minutes.

When ready to serve, add pasta to the pot of boiling water and cook until it is al dente, about 1 minute for fresh pasta (cook packaged pasta according to the directions on the box). Drain the pasta and add it to the sauce with the chopped fresh parsley. Gently stir to heat through and coat the pasta with sauce.

To serve, divide the pasta and sauce evenly, twirl with kitchen tongs or a fork and place on 4 large, warm plates or bowls. Garnish with basil sprigs and grated Parmesan cheese.


Tomato concasse is nothing more than peeled, seeded, and chopped tomatoes. To peel, remove the core of the tomato, score the bottom with an X, and carefully slide into a pan of simmering water to cover. When the skin just begins to peel away (which could take as little as 10 seconds, depending upon the ripeness of the tomato), remove the tomato with a slotted spoon and immediately refresh it in iced water. Peel away the outer skin, cut the tomato in half across the middle, and squeeze each half to remove the seeds. Then, coarsely chop the tomato with a heavy knife.

"Wolfgang Puck at"


Average rating:

1 (1 votes)

Submit your rating:

Click a star to rate this recipe.