ANGEL HAIR PASTA WITH CAVIAR AND LEMON
"The combination of bright citrus with salty caviar is so simple and fun to serve around the holidays," says Alex.
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 4 servings (as an appetizer)
Number Of Ingredients 7
Steps:
- Make the sauce: Whisk the heavy cream and sour cream in a large skillet and season with salt and pepper. Simmer over medium heat, whisking, until the mixture thickens and all the sour cream melts, 2 to 3 minutes. Add a few grates of lemon zest and some of the lemon juice. Taste for seasoning. At this point the sauce should be thick enough to coat the pasta.
- Meanwhile, cook the pasta: Bring a large pot of water to a boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn?t clump or stick to the bottom, about 2 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking water.
- Add the pasta to the skillet and toss to coat with the cream sauce. Shut off the heat and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon juice, if needed.
- Spoon a small amount of caviar onto 4 serving plates. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar on the plate. Repeat with the remaining plates. Spoon any leftover sauce over the pasta. Note: The sauce thickens quickly, so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives and a touch more grated lemon zest.
FIERY ANGEL HAIR PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
- Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
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 PESTO
Provided by Tyler Florence
Categories main-dish
Time 10m
Yield 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
- Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
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.
ANGEL HAIR PASTA WITH SIMPLE GARLIC & BASIL
I adore angel hair pasta, and such a fine pasta doesn't always need a big sauce. Serve with some kind of cheese or "cheez" if you wish, sprinkled on top. My children like it with sliced olives. There are many versions of this simple recipe, this one I adapted from www.cookingnook.com. This would probably be good for 4 as a side dish or 4 for lunch with a salad.
Provided by magpie diner
Categories Spaghetti
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil over high heat.
- Meanwhile, heat the olive oil up a large saute pan over medium heat. Once warm add the garlic and cook until it just begins to brown -- too long or too high and the garlic will burn.
- Remove the pan from the heat and deglaze by pouring in the wine. Return the pan to the heat and cook for a few minutes. The wine should reduce by about half. Add in lemon juice, chopped tomato, and sea salt to taste. Stir once or twice then remove the pan from the heat again and set it aside to wait for the pasta.
- Add the pasta to the boiling water and cook until desired tenderness, following package directions. Drain, then add the cooked pasta to the pan with the garlic & tomato mixture, along with the basil and some freshly ground pepper. Toss well, (if your pan isn't big enough, just do the tossing in a large serving bowl).
- *Tip: 4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta. Generally they say 2 ounces of pasta is one serving, but for larger appetites this might not be enough.
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7 BEST ANGEL HAIR PASTA RECIPES - PASTA.COM
From pasta.com
Estimated Reading Time 6 mins
- Brown Butter Garlic Angel Hair Pasta. The name of this pasta alone really gets the tastebuds going. Brown butter is one of the most decadent flavors one can imagine, and garlic is a welcome, pungent addition to almost any dish.
- Angel Hair Pasta with Garlic and Herbs. Garlic and herbs can take the simplest dishes and turn them into something downright delectable. This recipe doesn’t specify herbs, though we recommended a mixture of parsley, chives, and basil.
- Angel Hair Pasta Primavera. Primavera is a classic Italian American dish that goes heavy on vegetables, making it the perfect meal for summer parties.
- One-Pot Garlic Parmesan Pasta. There’s nothing better for a busy cook than a one-pot recipe, and this one checks all the boxes – it’s easy, quick, and delicious!
- Angel Hair Pasta with Blush Sauce. Up to this point, we’ve focused on lighter, white sauces, but you don’t have to stick to those just because of Angel Hair’s reputation.
- Angel Hair Pasta with Shrimp in White Wine Sauce. White wine sauce pairs wonderfully with shellfish, and when you add angel hair to the mix, you have a light, sweet, satisfying meal that comes together quickly and easily.
- Angel Hair Pasta with Roasted Tomato Sauce. Roasted tomatoes are one of the fine pleasures of life, and a sauce made out of them is even better. The sauce comes together with mozzarella and basil for that lovely, summery Caprese flavor, and shallots add another layer of sweetness to cut through the cheese and dry white wine sauce.
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