MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Angel Hair Pasta
Categories: Pasta, Vegetables, Herbs, Cheese
Yield: 4 servings

Salt
1/4 c Extra-virgin olive oil
3 tb Butter
1 lb Cherry tomatoes; halved
3 cl Garlic; minced
1 Shallot; minced
Fresh ground black pepper
Crushed red pepper (opt)
1 lb Angel hair pasta
2 tb Minced fresh parsley
+=OR=+
2 ts Dried parsley
2 tb Minced fresh basil
+=OR=+
2 ts Dried basil
Fresh grated Parmesan; to
- serve

Heat a large pasta pot of salted water to a boil.

To a large pan over medium heat, add olive oil and
butter. Allow the butter to melt, then add cherry
tomatoes. Cook until tomatoes are beginning to soften
and the skins are a little blistered, 4 to 6 minutes.

Add garlic, shallot, 1 teaspoon each of kosher salt and
black pepper, and a pinch of red pepper, if using, and
toss to combine with the tomatoes. Cook for about 6
minutes, until the shallots are translucent and the
tomatoes are fully softened yet still intact. Meanwhile,
add pasta to the boiling salted water and cook until al
dente according to the packaging directions, about 2
minutes. Reserve 1 cup of pasta water, then strain the
pasta.

Add the cooked pasta, herbs and a bit of the reserved
pasta water to the pan and cook for 2 minutes, stirring
to combine, until you have a glossy pasta sauce; add
more pasta water slowly, if needed. Serve topped with
plenty of Parmesan.

By: Dan Pelosi

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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