Garlic Butter Angel Hair Pasta

Garlic Butter Angel Hair Pasta with roasted tomatoes and herbs in a cream Dutch oven — Garlic Butter Angel Hair Pasta tossed with juicy blistered cherry tomatoes, fresh parsley, and Parmesan—served in a cozy cream Dutch oven.

Garlic Butter Angel Hair Pasta is a warm, buttery dream that comes together in just one pot—and under 25 minutes! Whether you’re craving something comforting yet light, or simply looking for a way to use that basket of cherry tomatoes, this dish checks all the boxes. The combination of tender angel hair pasta, bursting juicy tomatoes, fragrant herbs, and fresh garlic simmered in golden butter creates something deeply satisfying and delightfully simple.

Even better? Everything is made in a Dutch oven, keeping things warm, rustic, and cozy. Toss in a little starchy pasta water and finish with a shower of Parmesan, and you’ve got a silky, glossy sauce that hugs every strand. Add a sprinkle of lemon juice if you’re feeling zesty!

Interestingly, angel hair pasta—also called capellini—has roots in early Italian monasteries, where it symbolized simplicity and elegance. Today, it’s celebrated for soaking up fresh sauces like this one beautifully.

So go ahead, twirl up a bite of this buttery, herby pasta goodness—and serve it with love.

Recipe Yield: 3–4 servings

INGREDIENTS

8 oz angel hair pasta
2 tbsp unsalted butter
1 tbsp olive oil
4 garlic cloves, finely minced
2 cups cherry tomatoes, halved
¾ tsp sea salt
¼ tsp black pepper
⅓ cup pasta water (reserved)
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
½ tsp dried oregano
1 tbsp lemon juice (optional, for brightness)

INSTRUCTIONS

1. Boil the pasta:
Bring a large pot of salted water to a boil. Add angel hair pasta and cook until just al dente, about 2-3 minutes. Drain, reserving ⅓ cup of pasta water.

2. Sauté the garlic and tomatoes:
In a Dutch oven, heat olive oil and butter over medium heat. Once melted and sizzling, add garlic and sauté for 1 minute, stirring constantly to prevent browning. Add cherry tomatoes, salt, and black pepper. Stir and cook uncovered for 6–8 minutes, until the tomatoes burst and release their juices.

3. Combine with pasta:
Add the cooked pasta directly into the Dutch oven with the tomato mixture. Pour in reserved pasta water and gently toss to coat evenly. Simmer for 1–2 minutes, allowing the sauce to cling to the noodles.

4. Finish with herbs and cheese:
Remove from heat. Stir in Parmesan, fresh parsley, basil, oregano, and lemon juice (if using). Toss again until the cheese melts and everything is silky and glossy.

5. Serve warm:
Taste and adjust seasoning if needed. Serve immediately with extra Parmesan and herbs on top.

Helpful Tips to Perfect This Recipe

Don’t Overcook Angel Hair: This delicate pasta cooks fast—set a timer and pull it as soon as it’s al dente to avoid mushy texture.
Burst Tomatoes Right: Use medium heat and resist stirring too often so the tomatoes caramelize and burst naturally.
Use Reserved Pasta Water: This starchy liquid is key for emulsifying and binding the butter, cheese, and tomato juices into a glossy sauce.

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