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    Home » Pasta Recipes

    Angel Hair with Pesto and Cherry Tomatoes

    Published: Jun 14, 2022 · Modified: Jun 6, 2024 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    Angel hair with pesto and cherry tomatoes is the pasta recipe we want to share with you today. Very tasty, fresh and delicate, particularly good for the summer season.

    This vegetarian recipe is very simple and quick, given also the rapid cooking time of Angel Hair pasta.

    Angel Hair or Capelli d'Angelo, also called "Cappellini," are one of the thinnest shapes in the long pasta category. They have a cooking time of only 2-3 minutes.

    Angel Hair with Pesto and Cherry Tomatoes 600x900 1

    Traditionally this type of pasta comes in nest-shaped rolls, but it can also be found in packaged form like spaghetti, depending on the brand.Italian tradition calls for cooking angel hair in broth. Angel hair nests are crumbled with bread in meat broth to make a great soup for cold winter evenings. Its a classic Italian comfort food.

    But nowadays this noodle format is frequently used for great pasta recipes as well!

    Angel Hair with Pesto and Cherry Tomatoes 600x900 5

    Angel hair is such a thin pasta size that it lends itself well to fairly light sauces. Vegetable-based sauces, such as pesto alla genovese or tomato sauce from fresh tomatoes, are perfect. They are often eaten plain with butter or oil and grated Parmigiano cheese.

    Try angel hair with pesto and fresh cherry tomatoes. Of course, with homemade pesto it will be an even more amazing dish!

    Angel Hair with Pesto and Cherry Tomatoes Ingredients

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Origins and History
    • Recipe Card


    Ingredients

    • Prep Time for pesto: 15 Min
    • Prep Time : 5 min
    • Cook Time: 3 Min
    • Servings: 4

    For Genovese Pesto:

    • 50 g (~60/65 leaves) basil leaves 
    • ½ cup of extra virgin olive oil
    • 70 g (~6 tablespoons) of Parmigiano Reggiano
    • 30 g (~2 tablespoons) of Pecorino Fiore Sardo
    • 1 garlic clove, peeled
    • 15 g (~1 tablespoon) of pine nuts
    • 4-5 grains of coarse salt
    • ice

    For Angel Hair with Pesto and Cherry Tomatoes

    • 350 g (~13 oz) of nests Angel Hair Pasta.or Cappellini
    • 250 g (9 oz) of cherry tomatoes
    • 150 g (6 oz) of Genoese pesto (if you don't make it at home)
    • 2 tablespoons of extra virgin olive oil
    • fine salt to season the pasta sauce

    Instructions

    Recipe for Fresh Basil Pesto

    First, you make basil pesto. If you prefer, you can do it 2 or 3 days ahead of time and store it in the refrigerator in a glass jar or airtight food container. Cover it with a thin layer of extra virgin olive oil to keep it fresh green. Let's see how to do it.

    pesto genovese step 2

    Step 1) - For this recipe you need a food processor. So wash the basil leaves with cold water then place them in a large bowl with plenty of ice for 3-4 minutes. Now dry the leaves very well. Place them into the food processor with the garlic, pine nuts and grated Parmigiano.

    pesto genovese step 3

    Step 2) - Chop the ingredients coarsely for a few seconds then add coarse salt and Pecorino cheese. Blend all the ingredients for about 1 minute. Now add extra virgin olive oil. Blend for about 5 minutes, until you'll get a creamy green pesto sauce.

    pesto genovese

    Now Italian basil pesto is ready.

    For more details, tips, methods and informations about pesto, read our more detailed recipe: Pesto Genovese | Authentic Italian Basil Pesto

    How to Season Tomatoes

    Angel Hair with Pesto and Cherry Tomatoes step 1b

    Step 1) - Wash and dry the cherry tomatoes. Cut them into small pieces and place them in a bowl.

    Add a little salt and two tablespoons of extra virgin olive oil. Set aside a few minutes for the tomatoes to release their juices.

    How to Cook Angel Hair Pasta

    Angel Hair with Pesto and Cherry Tomatoes step 2

    Step 2) - Bring plenty of salted water to a boil. For the given doses, about 3 liters (12 cups) of water and about 30 g (2 ¼ tablespoons) of coarse salt will do.

    PLEASE NOTE: Indicatively, as a rule of thumb is 10 grams (¾ tablespoon) of coarse salt for every liter of water (4 cups) and every 100 grams (3.5 ounces) of dry pasta. But of course it depends on personal taste, the type of salt used and the flavor of the sauce you use to season the pasta.

    When the water boils, pour in the angel hair. If you use the "nest" type, be careful to stir them right away. With the help of a wooden spoon, help the nests open. Cooking times are so fast that you may find clumps of pasta sticking together.

    Season and Serve

    Angel Hair with Pesto and Cherry Tomatoes step 3

    Step 3) - After about 2 to 3 minutes of cooking (however, check the time indicated on the package) the angel hair will be cooked. Drain them thoroughly and pour them into a bowl. Add the cherry tomatoes with all their dressing.

    Angel Hair with Pesto and Cherry Tomatoes step 4

    Step 4) - Finally, add the Genovese pesto. Stir very well to distribute the seasoning evenly. Enjoy angel hair with cherry tomatoes and pesto immediately after seasoning. You can complete the dish by adding a few pine nuts and/or some grated Parmigiano cheese.

    Angel Hair with Pesto and Cherry Tomatoes 600x900 4

    YOU MUST ALSO TRY:

    • Easy Tri Color Pasta Salad
    • Pasta all’Ortolana
    • Trofie al Pesto
    • Pesto Lasagna with Green Beans and Potatoes
    • Shrimp with Zucchini Pasta and Cherry Tomatoes
    • Orecchiette with Broccoli, Anchovies and Tomatoes

    Storage

    Angel hair with pesto and cherry tomatoes should be eaten immediately. They are not suitable to be prepared in advance or to be reheated.

    Of course, you can prepare the pesto well in advance and store it as indicated in our recipe for pesto alla genovese.

    Angel Hair pasta

    Origins and History

    The origin of angel hair, a pasta with an evocative name and a very light consistency, is disputed between Genoa, Naples and the Ciociaria area in central Italy.

    It's one of the thinnest shapes in long nested pasta: they have a thickness ranging from 0.78 to 0.88 mm.

    Even the name of the angel hair recalls the subtlety characteristic of this format.

    Angel hair has ancient origins. It seems that they were already widespread in 17th century Rome.

    The original ancient version of capelli d'angelo pasta is that made with egg, flour, and a pinch of salt. It was eaten only with meat broth.

    That is why this type of pasta, in the Italian tradition, was widely used with children from 9 months and older, to accustom them to adult meals.

    Angel Hair with Pesto and Cherry Tomatoes 600x900 2

    According to tradition, angel hair without broth was eaten almost exclusively with raw butter and cheese or melted butter with sage and Parmigiano or ricotta cheese.

    Recently, the use of other sauces for angel hair has become widespread. Because of the lightness of this pasta, rich and heavy sauces such as meat, sausage or game ragouts are not recommended. These sauces, in fact, would weigh down this fine and delicate pasta too much. Light vegetable-based sauces or simple fresh tomato sauce are recommended.

    Definitely, for those who love fish, the combination of Capelli d'Angelo with the delicate flavor of shrimp is very interesting.

    Angel Hair with Pesto and Cherry Tomatoes 600x900 3

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    Angel Hair with Pesto and Cherry Tomatoes

    Angel Hair with Pesto and Cherry Tomatoes

    Silvana Nava
    Angel hair with pesto and cherry tomatoes is the pasta recipe we want to share with you today. Very tasty, fresh and delicate, particularly good for the summer season.
    This vegetarian recipe is very simple and quick, given also the rapid cooking time of Angel Hair pasta.
    Angel Hair or Capelli d'Angelo, also called "Cappellini," are one of the thinnest shapes in the long pasta category. They have a cooking time of only 2-3 minutes.
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    Prep Time 20 minutes mins
    Cook Time 3 minutes mins
    Total Time 23 minutes mins
    Course pasta
    Cuisine Italian
    Servings 4
    Calories 3634 kcal

    Ingredients
      

    For the Pesto Sauce

    • 50 g basil leaves - (~60/65 leaves)
    • ½ cup olive oil - (extra virgin)
    • 70 g Parmigiano Reggiano - (~6 tablespoons)
    • 30 g Pecorino Fiore Sardo (~2 tablespoons)
    • 1 garlic clove (peeled)
    • 15 g pine nuts - (~1 tablespoon)
    • ⅘ grains salt - (coarse)
    • ice

    For Angel Hair with Pesto and Cherry Tomatoes

    • 350 g pasta - ~13 oz (Angel Hair or Cappellini)
    • 250 g tomatoes - 9 oz (cherry)
    • 150 g pesto - 6 oz
    • 2 tablespoons olive oil (extra virgin)
    • salt to taste

    Instructions
     

    • First, you make basil pesto. If you prefer, you can do it 2 or 3 days ahead of time and store it in the refrigerator in a glass jar or airtight food container. Cover it with a thin layer of extra virgin olive oil to keep it fresh green. Or if you prefer you can buy it already made.
    • For this recipe you need a food processor. So wash the basil leaves with cold water then place them in a large bowl with plenty of ice for 3-4 minutes.
    • Dry the leaves very well. Place them into the food processor with the garlic, pine nuts and grated Parmigiano.
    • Chop the ingredients coarsely for a few seconds then add coarse salt and Pecorino cheese. Blend all the ingredients for about 1 minute.
    • Add extra virgin olive oil. Blend for about 5 minutes, until you'll get a creamy green pesto sauce.
    • Wash and dry the cherry tomatoes. Cut them into small pieces and place them in a bowl.
    • Add a little salt and two tablespoons of extra virgin olive oil. Set aside a few minutes for the tomatoes to release their juices.
    • Bring plenty of salted water to a boil. For the given doses, about 3 liters (12 cups) of water and about 30 g (2 ¼ tablespoons) of coarse salt will do.
    • When the water boils, pour in the angel hair. If you use the "nest" type, be careful to stir them right away. With the help of a wooden spoon, help the nests open. Cooking times are so fast that you may find clumps of pasta sticking together.
    • After about 2 to 3 minutes of cooking (however, check the time indicated on the package) the angel hair will be cooked. Drain them thoroughly and pour them into a bowl. Add the cherry tomatoes with all their dressing.
    • Finally, add the Genovese pesto. Stir very well to distribute the seasoning evenly. Enjoy angel hair with cherry tomatoes and pesto immediately after seasoning. You can complete the dish by adding a few pine nuts and/or some grated Parmigiano cheese.

    Nutrition

    Serving: 100gCalories: 3634kcalCarbohydrates: 291gProtein: 93gFat: 234gSaturated Fat: 47gPolyunsaturated Fat: 22gMonounsaturated Fat: 110gCholesterol: 91mgSodium: 3233mgPotassium: 1714mgFiber: 18gSugar: 22gVitamin A: 8420IUVitamin C: 44mgCalcium: 1586mgIron: 10mg
    Keyword angel hair pasta with pesto and cherry tomatoes
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    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

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