Angel Hair Pasta with Kalamata Olive and Basil Sauce
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WHY THIS RECIPE WORKS
Angel hair is so fine and delicate that it overcooks in mere seconds—there isn't even time to taste-test it. We also found that following package cooking directions usually led to overcooked noodles. Instead, we figured out exactly how long... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Do not follow the cooking time on the pasta box. Boil De Cecco angel hair for 1½ minutes and Barilla and Prince for 3 minutes. Use straight pasta; angel hair curled into nests tends to tangle in the pot.
Bring 4 quarts water to boil in large pot.
Process olives, basil leaves, oil, capers, vinegar, garlic, and pepper flakes in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to large heatproof bowl.
Add pasta and 1 tablespoon salt to boiling water and cook, stirring occasionally, until al dente. Reserve 1½ cups pasta cooking water, then drain pasta. While pasta drains, whisk 1 cup reserved pasta cooking water into sauce. Add pasta to sauce and toss gently with tongs, adjusting consistency with remaining reserved pasta cooking water as needed. Sprinkle with pine nuts and chopped basil. Serve, passing Pecorino separately.