Is there anything a big bowl of pasta can’t fix? OK, OK…While there might be some life events that require more than a bowl of noodles, it’s an excellent start! This Angel Hair Pasta Pomodoro recipe comes together in minutes, with perfect twirls of dainty angel hair pasta, tons of budget-friendly Roma tomatoes, and just the right amount of olive oil, garlic, and herbs. This easy angel hair pasta is one of my go-to weeknight meals when I don’t really feel like cooking. The noodles cook in just 2 minutes, and this sauce couldn’t be any more simple (or delicious!)
Angel Hair Pasta with A Fresh Tomato Sauce
Pomodoro means “tomato” in Italian, and pasta al pomodoro grew out of the simple, affordable tomato sauce pasta dishes that became popular in Naples in the late 18th-early 19th century. It was once considered humble working-class food, but is now arguably an iconic staple of Italian cooking!
Angel hair pasta, also known as capelli d’angelo, has an even longer history (with some evidence dating it back to the 14th century), and is one of the thinnest pasta shapes you can buy. While it looks similar to spaghetti, angel hair pasta cooks much faster and is better suited to lighter sauces that can coat those fine strands without weighing them down. That’s exactly why I like using it here in my take on pasta pomodoro, which I make with affordable Roma tomatoes, garlic, olive oil, fresh basil, and parsley. It’s bright, fresh, and easy for a busy night, but still delicious enough that my whole family is happy to dig in, and the leftovers are pretty great, too!
Recipe Success Tips
- Don’t overcook the angel hair. Angel hair pasta is much thinner than spaghetti, so it cooks FAST. I start checking it at 2 minutes and pull it as soon as it’s just tender. It’ll keep softening once it hits the sauce!
- Watch the garlic closely. Aside from the tomatoes, garlic is a big part of the flavor in this recipe, but it can go from fragrant to burnt pretty fast. I cook it over medium-low heat for about 2 minutes until it softens and smells amazing, then move on before it gets too dark.
- Reserve the pasta water. Don’t pour it all down the drain! A little reserved pasta water helps loosen the sauce and coat the noodles better. If you’re making extra angel hair pasta pomodoro for meal prep, it’s also a good idea to save some pasta water to mix in when reheating so the pasta doesn’t dry out.
- Roma tomatoes are my budget pick. Roma tomatoes are some of the best tomatoes for this budget-friendly pasta pomodoro because they’re affordable, easy to find, and cook down into a nice saucy texture in the skillet. You can also swap in an equal amount of cherry tomatoes, diced heirloom tomatoes, or any fresh garden tomatoes once tomato season rolls around!
- Add some protein. Toss in shredded chicken, canned white beans (rinsed and drained), or cooked meatballs if you want to make this angel hair pomodoro a little heartier.
- Need a pantry shortcut? This is the kind of sauce where fresh tomatoes shine, and since Roma tomatoes are inexpensive, I think they’re worth grabbing! But you can make a delicious tomato sauce with canned tomatoes (our marinara sauce is a prime example!), so you can swap in one 28-oz. can diced tomatoes if needed. Reduce the added pasta water slightly if you use all the canned tomato juice. Also add a small pinch of sugar if the sauce tastes sharp.
Angel Hair Pasta Pomodoro
Equipment
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Sauce Pan
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Large Sauté Pan
Ingredients
Angel Hair Pasta
- 1 Tbsp salt $0.04
- 16 oz. angel hair pasta uncooked, $0.98
Pomodoro
- 1 Tbsp garlic minced, (5 cloves) $0.24
- ½ tsp dried oregano $0.05
- ¼ cup olive oil $0.75
- 1½ lbs Roma tomatoes diced, (24oz.) $2.07
- 1 tsp vegetable bouillon $0.13*
- 1 cup water hot, (for the bouillon) $0.00
- ½ cup pasta water $0.00
- 1 tsp salt $0.02
- ¼ tsp black pepper freshly cracked, $0.01
- 2 Tbsp fresh basil minced, (about half of a .5oz clamshell) $0.87
- ½ Tbsp fresh parsley minced, $0.05
Instructions
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Gather ingredients. Set a large pot of water with 1 Tbsp salt added to boil.
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Dice the Roma tomatoes, keeping the seeds but removing any parts of the tougher stem area.
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Once tomatoes are all diced, mince the garlic.
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Once the salted pasta water is boiling, add the angel hair pasta and boil for only 2 minutes or until just tender. Angel hair pasta cooks much faster than regular spaghetti, so I recommend setting a timer and checking it after 2 minutes.
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Once the Angel Hair pasta is done, reserve ½ cup pasta water and strain it. I like to add 1 Tbsp olive oil to my pasta once it has been strained and toss it together. Then, I cover it with a clean damp towel.
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Add garlic, oregano, and olive oil to a large sauté pan over medium-low heat. Cook for 2 minutes until the garlic is fragrant.
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Add Roma tomatoes and stir to combine. Turn the heat up to medium.
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Combine 1 tsp bouillon with 1 cup hot water to make vegetable broth.* Once the tomatoes have cooked for about 5 minutes, add the vegetable broth and pasta water. I use bouillon to keep my broth costs low! Stir to combine and bring to a low simmer.
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Mince the fresh basil and fresh parsley.
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Add 1 tsp salt, black pepper, and fresh herbs to the tomato sauce.
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Remove from heat, add pasta, and stir well to combine, spooning the tomatoes over the top of the pasta from the bottom of the pan. As you toss the pasta, it will start to soak up the sauce; it can be served immediately or enjoyed after it has sat in the sauce for a bit longer.
See how we calculate recipe costs here.
Notes
Nutrition
how to make Angel Hair Pasta Pomodoro step-by-step photos
Gather all of your ingredients and bring a large pot of water salted with 1 Tbsp salt to a boil.
Prep the tomatoes and garlic: While you wait for the water to come to a boil, dice 1½ lbs. Roma tomatoes. Keep the juices and seeds for extra flavor, but trim away the tough stem ends as you go.
Now mince the garlic. You need 1 Tbsp minced for this recipe, which worked out to be 5 cloves for me.
Cook the pasta: When the salted water reaches a full boil, add 16 oz. angel hair pasta and cook for about 2 minutes, or until just tender. Angel hair cooks much faster than regular spaghetti, so set a timer and check it after 2 minutes to avoid overcooking!
Before draining the pasta, reserve ½ cup pasta water. Drain the pasta well, then toss it with 1 Tbsp olive oil if desired to help keep the strands from sticking together. I also like to cover it with a clean damp towel to keep it from drying out while the sauce finishes.
Make the sauce: Add the minced 1 Tbsp minced garlic, ½ tsp dried oregano, and ¼ cup olive oil to a large sauté pan over medium-low heat. Cook for about 2 minutes, stirring often, until the garlic smells fragrant and just starts to soften. Don’t let it brown too much, or it can turn bitter.
Add the diced Roma tomatoes and stir to coat them in the garlicky oil. Increase the heat to medium.
While the tomatoes cook, stir 1 tsp vegetable bouillon into 1 cup hot water to make a quick broth. Once the tomatoes have cooked for about 5 minutes, add the vegetable broth and pasta water. I use bouillon to keep my broth costs low! Stir to combine and bring to a low simmer.
Prep the fresh herbs: Mince 2 Tbsp fresh basil and ½ Tbsp fresh parsley.
Season the sauce: Stir the basil, parsley, 1 tsp salt, and ¼ tsp freshly cracked black pepper into the tomato sauce until well combined.
Combine: Remove the pan from the heat, then add the cooked angel hair. Toss well, lifting the pasta from the bottom of the pan so the tomatoes and sauce get evenly distributed. The pasta will continue to absorb some of the liquid as it sits, so serve it right away for a looser sauce or let it rest for a bit longer if you want it a little more absorbed.
Serve and enjoy! This fresh angel hair pasta pomodoro is saucy and PACKED with bright tomato flavor.🤤
Serving Suggestions
This angel hair pasta pomodoro is light and easy to pair with all kinds of mains and sides. My family loves it with shrimp scampi because shrimp and angel hair pasta are such a classic pairing, and the flavors work really well together. A baked chicken breast is another easy option for something hearty and filling, and you really can’t go wrong with a side of garlic bread (…because pasta!)
Storage & Reheating
Store any leftover angel hair pasta pomodoro in an airtight container in the fridge for up to 3-4 days. The pasta will soften quite a bit in storage. I like to reheat individual portions in the microwave or on the stovetop. Add a splash of water, broth, or extra reserved pasta water to help loosen the sauce and keep the pasta from drying out. I wouldn’t freeze this recipe, since the angel hair and fresh tomatoes can turn mushy once thawed.
Try These Italian-Inspired Spaghetti Recipes Next:
- I make this easy Spaghetti Aglio e Olio on busy nights because it’s fast, pantry-friendly, and packed with garlicky flavor!
- With just spaghetti, Parmesan, butter, and black pepper, Cacio e Pepe proves that a short ingredient list can still make a really good dinner.
- My Fettuccine Alfredo is rich and silky without being complicated, and it skips the heavy cream completely (which keeps things traditional and affordable!)
More Vegetarian Pasta Recipes
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