25 BEST ANGEL HAIR PASTAS FOR DINNER
Looking for angel hair pasta recipes that go beyond spaghetti and meatballs? Here you'll find Aglio e Olio, pasta primavera, creamy carbonara, and more!
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious angel hair pasta recipe in 30 minutes or less!
Nutrition Facts :
ANGEL HAIR PASTA WITH ANCHOVY SAUCE
Don't tell anyone there is anchovies in this. They will never know since they dissolve and leave behind a wonderful flavor. Serve with a tossed salad and crusty Italian bread for a complete meal.
Provided by threeovens
Categories Spaghetti
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a small saucepan over medium low heat, add garlic and cook about 30 seconds.
- Add anchovies along with the oil in the can, stir, cook 2 minutes (they will dissolve).
- Season with pepper to taste and pour over pasta and toss.
- Top with freshly grated Parmesan cheese.
Nutrition Facts : Calories 305.3, Fat 10.5, SaturatedFat 1.6, Cholesterol 6, Sodium 263.1, Carbohydrate 42.5, Fiber 1.8, Sugar 1, Protein 9.5
PUTTANESCA WITH ANGEL HAIR PASTA
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Drain, toss with some oil and keep warm.
- Drain the tomatoes into a large bowl and reserve the juice. Roughly crush the tomatoes with your hands.
- Heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic, anchovies and chile flakes and cook, stirring occasionally, until the garlic is lightly golden, about 3 minutes. Add the crushed tomatoes and a generous pinch each of salt and pepper. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, until the tomatoes are soft and begin to lose their shape, 5 to 7 minutes. Stir in the olives, capers and reserved tomato juice. Continue to simmer until the sauce has thickened slightly and the flavors have blended, about 10 minutes more.
- Add the cooked pasta to the skillet along with the parsley and remaining 1 tablespoon oil and toss well. Season with salt and pepper and serve with Parmesan.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
DELICIOUS ANGEL HAIR PASTA
Angel hair pasta cooked and served with essentially a hot pasta salad dressing and cheese. I came up with this recipe as I could not find anything to eat, so I went through my spice cabinet and refrigerator, found these ingredients and threw them together. Serve with fresh chopped tomato.
Provided by Caleb1993
Categories Main Dish Recipes Pasta
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- Bring a pot of lightly salted water to a rolling boil; cook the angel hair pasta in boiling water until the pasta has cooked through yet firm to the bite, 4 to 5 minutes. Drain.
- Heat the olive oil in a skillet over medium-high heat. Add the pimentos, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic powder, and onion powder to the oil and stir; cook until the herbs are heated and fragrant. Stir the Parmesan cheese into the mixture. Add the pasta to the skillet and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley, and serve hot.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 41.7 g, Cholesterol 13.2 mg, Fat 19.6 g, Fiber 3 g, Protein 12.8 g, SaturatedFat 4.5 g, Sodium 353.6 mg, Sugar 7.1 g
GARLIC ANGEL HAIR PASTA
From Dalhart, Texas, Denise Baumert serves up a savory side dish with wonderful garlic flavor. "I add the cloves to the noodles as they are cooking for fast and flavorful results," she explains. At only 11¢ a serving, this pleasing pasta is a thrifty accompaniment to most any lunch or dinner.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, adding garlic to the water. Drain; discard garlic. , Transfer pasta to a serving bowl; add butter. Toss gently until butter is melted. Add the Parmesan, chives and garlic salt if desired; toss to coat.
Nutrition Facts : Calories 103 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 152mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
PASTA WITH A ANCHOVY, SPINACH AND PINE NUT SAUCE
This recipe actually originated from a collaboration between my girlfriend (who lives in Italy) and myself one night. She was visiting, and after spending the day at the beach we were starving. Well, other than a few pantry items, a couple of slices of a baguette, 1 fresh tomato and not much else this was the end result. We came up with this amazing angel hair pasta, frozen spinach, pine nuts (yes, I always have them in the freezer), of course some parmesan, and lastly anchovies (yes, I keep those too, I add them to many sauces). Well we made this pasta which was great, grilled the baguette and broiled the tomato slices with nothing more than a little balsamic, olive oil, s/p and fresh basil. Dinner was amazing and so was this pasta. Now this is a light pasta dish, but has so much flavor. I actually like to serve this as a side dish sometimes if you don't want to serve it as a main dish. It is great as a side with grilled fish like, Halibut, Cod, Tilapia or even grilled scallops. I like use a lemon, olive oil, salt and pepper marinade for the seafood to keep it simple which goes well with the pasta. Give it a try, I know you will really enjoy it. I never really liked anchovies until I tried them toasted or sauteed - they get nutty and sweet. This is literally a 20 minute great dish and serves 4 for a pretty good price. As I said, some fresh tomatoes, grilled bread and dinner in a hurry for family or friends.
Provided by SarasotaCook
Categories < 30 Mins
Time 20m
Yield 4 Plate Servings, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Spinach -- Just thaw and squeeze dry and set to the side. It will take only a couple of minutes to heat up in the sauce.
- Pasta -- Again, takes just minutes for Angel Hair pasta to cook so make sure you sauce is done or at least started. This dish only takes minutes.
- For the pasta cook according to directions - a large pot of salted water. when done, drain and set to the side to keep warm.
- Sauce -- In a large saute pan, add the oil and and bring to a medium high heat. Add the pine nuts and toast until golden brown. They will only take a minute and stir often. Remove to a paper towel to let them drain. Then add the garlic and shallot and cook two minutes until they start to get golden brown, add the anchovies and cook another minute. Add the spinach breaking it up as you add it to the pan along with the butter and cook 2-3 minutes.
- Pine Nuts -- I take about 1/2 or a little less and break them up a bit. You can just use the back of a fork or you can put them in a baggie and just hit them with the bottom of a pan or bowl to slightly crush them. You just want to break them up a bit.
- Finishing -- Pasta should be done and drained. Simply add the pasta to the sauce pan along with the pine nuts, lemon juice and zest and toss well.
- Garnish with fresh grated parmesan. Literally a 20 minute dish and absolutely delish! And if you think you didn't like anchovies, you will.
Nutrition Facts : Calories 753.6, Fat 32.7, SaturatedFat 8.4, Cholesterol 29.7, Sodium 483, Carbohydrate 94, Fiber 8.2, Sugar 4.4, Protein 24.1
PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE
This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.
Provided by Mindy Fox
Categories Pasta Kid-Friendly Quick & Easy Parmesan Anchovy Small Plates
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
- Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
- While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
- Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.
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