Angel Hair Pasta with Kalamata Olive and Basil Sauce

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SERVES4

TIME30 minutes

Angel Hair Pasta with Kalamata Olive and Basil Sauce

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.

1

INSTRUCTIONS

Bring 4 quarts water to boil in large pot.

2

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.

3

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.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.