Delicious and Affordable Angel Hair Pomodoro in Just 20 Minutes

Angel Hair Pomodoro Pasta

Is there anything that can lift your spirits faster than a bowl of pasta? I think not! This Angel Hair Pomodoro recipe comes together in just a few minutes, featuring delicate angel hair pasta, an abundance of affordable Roma tomatoes, and a hint of olive oil, garlic, and spices. It's my go-to dish for those busy evenings when I want something simple yet satisfying.

The pasta cooks in just 2 minutes, and the sauce is incredibly straightforward (and delicious!). "Al pomodoro" means "with tomato" in Italian, and this pasta dish has origins in the simple, inexpensive tomato sauces popular in Naples from the late 18th to early 19th century. Once considered a working-class meal, it has now become a beloved icon of Italian cuisine!

About Angel Hair Pasta

Angel hair pasta, or capelli d'angelo, boasts an even longer history (evidence suggests it dates back to the 14th century) and is one of the thinnest pasta types available. While it may look similar to spaghetti, angel hair cooks much faster and pairs perfectly with light sauces that cling without weighing them down. That's why I chose this pasta for my pomodoro dish, made with Roma tomatoes, garlic, olive oil, fresh basil, and cilantro.

This dish is bright, fresh, and incredibly easy to whip up on busy nights, yet it’s delicious enough for the whole family to enjoy. It's even great as leftovers!

Success Tips

Don’t overcook the pasta. Angel hair is much thinner than spaghetti, so it cooks very quickly. I usually check it after 2 minutes and only remove it when it’s just al dente, since it will continue to soften when mixed with the sauce!

Pay attention to the garlic. Besides tomatoes, garlic is a key flavor component in this dish, but it can go from fragrant to burnt very quickly. I cook the garlic over low heat for about 2 minutes until it’s soft and aromatic, then move on to the next step before it burns.

Save some pasta cooking water. Don’t pour it all down the drain! A bit of pasta water helps loosen the sauce and ensures the pasta absorbs it evenly. If you’re making a larger batch of pomodoro for meal prep, remember to save some pasta water for reheating to prevent the pasta from drying out.

Best Tomatoes for the Dish

Roma tomatoes are my top choice. They’re perfect for an affordable pomodoro because they’re not only tasty and easy to find, but they also cook down beautifully into sauce. When tomatoes are in season, you can swap them out for cherry tomatoes or heirloom varieties for a delightful twist!

Add a bit of protein. If you want to make your angel hair pomodoro heartier, consider adding shredded chicken, drained canned white beans, or cooked meatballs.

Quick Solutions

This sauce really shines with fresh tomatoes, but if you need a shortcut, canned tomatoes work well (my marinara sauce is a great example!). You can substitute with a 28 oz. can of diced tomatoes if needed. If using all the sauce from the can, you might want to reduce the pasta cooking water a bit. Add a pinch of sugar if the sauce tastes too acidic.

Quick Recipe Overview

This Angel Hair Pomodoro recipe is an incredibly easy pasta dish for busy nights, combining tomatoes, olive oil, and spices with thin pasta that cooks in just 2 minutes!

• Total Cost: $5.21
• Cost per Serving: $0.65
• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Servings: 8 servings (1.5 cups each)
• Calories: 288 kcal

Ingredients

• 16 oz angel hair pasta, uncooked ($0.98)
• 1 Tbsp salt ($0.04)
• 1 Tbsp minced garlic (about 5 cloves) ($0.24)
• ½ tsp dried oregano ($0.05)
• ¼ cup olive oil ($0.75)
• 1.5 lbs Roma tomatoes, diced ($2.07)
• 1 tsp vegetable seasoning ($0.13)
• 1 cup hot water (for vegetable seasoning) ($0.00)
• ½ cup pasta cooking water ($0.00)
• 1 tsp salt ($0.02)
• ¼ tsp freshly ground black pepper ($0.01)
• 2 Tbsp fresh basil, chopped ($0.87)
• ½ Tbsp fresh cilantro, chopped ($0.05)

Instructions

Prepare the ingredients. Bring a large pot of water to a boil with 1 Tbsp of salt. Dice the Roma tomatoes, keeping the seeds but discarding the cores. Once the tomatoes are diced, mince the garlic.

When the pasta water is boiling, add the angel hair and cook for just 2 minutes or until al dente. Angel hair cooks faster than spaghetti, so I recommend setting a timer and checking at 2 minutes to avoid overcooking!

Before draining the pasta, reserve ½ cup of the cooking water. Drain the pasta, then toss it with 1 Tbsp of olive oil to prevent sticking. I also like to cover it with a damp towel to keep it from drying out while I make the sauce.

To make the sauce, add the minced garlic, dried oregano, and olive oil to a large skillet over medium heat. Cook for about 2 minutes, stirring frequently until the garlic is fragrant and soft. Be careful not to let the garlic brown too much, or it will become bitter. Add the diced tomatoes and stir well.

While the tomatoes cook, dissolve 1 tsp of vegetable seasoning in 1 cup of hot water to create a broth. After the tomatoes have cooked for about 5 minutes, add the broth and reserved pasta water. Stir well and simmer.

Chop the fresh basil and cilantro. Add salt, black pepper, and fresh herbs to the tomato sauce. Turn off the heat, add the pasta, and stir well, scooping the tomatoes from the bottom of the skillet onto the pasta. As you mix the pasta, it will start to absorb the sauce; you can serve it right away or let it sit a bit longer for the flavors to meld.