This Angel Hair Pasta Recipe is a simple, light dish made with Capellini noodles, garlic, parmesan and fresh herbs. Simple, easy and takes only 20 minutes to prepare.
Cook the pasta: Cook the Capellini pasta according to package instructions until al dente.
300 g Capellini (Angel Hair) Pasta
Prepare the creamy sauce: In a large skillet, heat both olive oil and butter over medium-low heat, add garlic and cook for 30 seconds, then stir in heavy cream.
1 tablespoon Olive Oil, 1 tablespoon Butter, 3 Cloves Garlic, 150 ml Heavy Cream
Mix the pasta with the creamy sauce: Now, add in the pasta, parsley, mint, salt, pepper and parmesan cheese. Stir everything together and serve!
1 tablespoon Fresh Parsley chopped, 1 tablespoon Fresh mint chopped, ½ teaspoon Salt, ¼ teaspoon Pepper, ½ cup Parmesan
Notes
Use a freshly grated parmesan for this recipe because it offers a better flavor and texture that melts in your mouth once mixed with the rest of the ingredients in this dish.
Always time your pasta when cooking it so that it will not be overcooked. Overcooked pasta tends to be soggy and sticky, which would not be enjoyable to serve and eat.
Do not add oil to the water or drizzle it over the pasta. If you add oil to the water when cooking it to prevent it from sticking together, your sauce will slide off the noodles. Additionally, the spaghetti will be oily as a result of your actions.
To store: Keep your leftovers in an air-tight container and refrigerate it for 3 days. Freeze to keep it for 3 months.Reheat: Reheat in the microwave until it is piping hot. Garnish each serving with additional freshly grated Parmesan cheese.