Noodles with tomato sauce is almost always delicious, so much so, that I’m going to go out on a limb and guess that you probably have a standard go-to spaghetti with marinara recipe, or even a favorite jarred sauce, or 2. (Or 3).
Of course I do. Silly Sarah, you might think, I couldn’t possibly need another.
But, never fear, dear readers. This recipe takes that spaghetti with marinara concept and rrrrramps it right up.
Because this recipe for Sundried Tomato Angel Hair Pasta with Mozzarella is bomb.
(And it’s so easy, guys. Promise.)
The name of the game with this one-
It’s all about the sundried tomatoes.
The sundried tomatoes are gently simmered in white wine to create a beautiful infusion of tomatoey goodness throughout the entire sauce. Meanwhile the dried tomatoes plump right up in the wine, interrupting your noodle slurping in the best possible way with bright little bursts of flavor.
And the best part? It barely takes any time.
Toss some fresh mozzarella on the top (or a freshly pierced burrata if you’re feeling extra fancy), a little fresh basil, and voila!
A perfect blend of flavors for an elegant and effortless meal.
Sundried Tomato Angel Hair Pasta with Fresh Mozzarella
4
servings15
minutes30
minutesFast vegetarian recipe for savory and intensely tomato-y pasta.
Ingredients
8oz jar sundried tomatoes packed in oil, roughly chopped, 2 tablespoons of oil reserved
1 onion, diced
4 garlic cloves, minced
8oz can tomato sauce
2/3 cup dry white wine (I used Pinot Grigio)
Salt and Pepper, to taste
8 oz dried angel hair pasta
About 5 oz fresh ciliegine (“cherry sized”) mozzarella, halved
5-6 leaves fresh basil, roughly chopped
Directions
- In a heavy bottom medium saucepan, add 2 tablespoons of oil from sundried tomato jar.
- Heat oil over medium flame. Add onions and garlic, salt and pepper, and saute until translucent.
- Add tomato sauce and saute for 2 minutes.
- Add wine and sundried tomatoes. Simmer until sauce is reduced by about half.
- Meanwhile, in a separate large pot, add water and salt to taste. Bring to a boil.
- Add angel hair pasta and cook until al dente, per package instructions, about 5 minutes.
- Pour about 2 ladles worth of pasta water to tomato sauce. Drain pasta and toss pasta with sauce.
- Serve on a platter garnished with fresh mozzarella and basil.
Notes
- Adapted from Food Network.
Sun-dried tomatoes really are spectacular, aren’t they?!! Such a different flavor. And you can grind them into a powder for a fabulous punch of flavor. Not the ones stored in oil, of course. this is a wonderful pasta. I would personally only use mozzarella pears for a baked pasta, only because I find them a little rubbery!
I haven’t ever tried grinding them into a powder! Am going to have to test out this technique. Thanks for the tip!