Angel hair just might be one of the most polarizing kinds of pasta. You either love these exceptionally thin, long, spaghetti-like strands – President Biden is said to be a fan – or you hate them. A reason for the latter is that these strands overcook rather easily.
The secret to perfectly al dente angel hair is to start taste-testing it after it's been in the water for one minute. Angel hair cooks exceptionally fast – often faster than the cooking time specified on the package – so checking sooner rather than later helps prevent any potential overcooking. If you're planning to cook the angel hair in the sauce, remove it from the boiling water even sooner.
If you're an angel hair naysayer, try this recipe from Milan-based Michelin-starred chef Carlo Cracco – it just might make you see the light.
Angel Hair with Rainbow Tomatoes Recipe
Serves 4
Skill Level: Easy
Time: 30 minutes
Vegetarian
Ingredients:
16 oz. tomato purée
10 oz. angel hair pasta
2 oz. red, green, black, and yellow cherry tomatoes
garlic
extra-virgin olive oil
fine and coarse salt
Method:
Cut the tomatoes as such: green and black into tiny cubes, the red ones into wedges, and the yellow ones into rounds. Season them with oil, salt, and, if desired, 1 clove of garlic.
Let them marinate for about 10 minutes while you continue while you prepare the recipe.
Drizzle a saucepan with 1-2 Tbsp. oil. Gently brown 1 clove of garlic, then add the tomato purée.
Cook over medium heat until the purée reduces by half. The result should be a concentrated and dense sauce.
Bring a large pot of water to a boil. Add salt. Briefly cook the angel hair and set aside some of the pasta cooking water.
Drain, place in an empty pan, and whip with 1 Tbsp. cooking water and 1 tsp. olive oil. Arrange 1 Tbsp. tomato reduction in the center of each plate.
Top with a nest of angel hair, garnish with the various cherry tomatoes, then finish with a little liquid from their marinade. Serve lukewarm.
Photography Guido Barbagelata