Pin it
Let me share my favorite quick pasta dish that's saved dinner at my house countless times! This easy homemade angel hair pasta with garlic and herbs started as a late-night craving and turned into our weekly comfort meal. The magic happens when those fresh herbs hit the garlicky oil - your kitchen will smell like an Italian restaurant in minutes.
Why You'll Love This Recipe
This easy homemade pasta comes together faster than ordering takeout! I love how it uses simple ingredients I always have in my pantry, plus whatever fresh herbs are hanging out in my garden or fridge. Sometimes I'll toss in leftover chicken or shrimp, or keep it simple with just the garlic and herbs. It's become my go-to recipe for those nights when I'm too tired to cook but still want something delicious.
Ingredients
- The Basics:
- 8 ounces angel hair pasta
- 3 tablespoons good olive oil
- 4 cloves fresh garlic
- Fresh Herbs:
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon fresh oregano
- 1 tablespoon fresh parsley
- Finishing Touches:
- 1/4 cup freshly grated Parmesan
- Red pepper flakes (optional)
- Sea salt and black pepper
Let's Cook
- Start Your Pasta Water
- Get your water boiling with plenty of salt - it should taste like the sea. When it's rolling, drop in your angel hair pasta. It cooks super quick, about 2-3 minutes!
- Create Your Flavor Base
- While the pasta cooks, warm olive oil in a big skillet. Toss in your garlic slices and watch them carefully - you want them fragrant but not brown. Add those fresh herbs and let them dance in the oil for about 30 seconds.
- Bring It All Together
- Before draining pasta, scoop out some cooking water - this is liquid gold! Toss your pasta in the garlic-herb oil, adding splashes of pasta water until it looks silky. Shower it with Parmesan and give everything a good toss.
- Final Touch
- Taste and add salt and pepper until it's just right. Sprinkle with fresh parsley and extra cheese - because there's no such thing as too much Parmesan!
Kitchen Tips
Watch that angel hair like a hawk - it goes from perfect to mushy in seconds! Save more pasta water than you think you'll need; it's your backup plan if things get dry. Don't skip the fresh herbs - dried just isn't the same here. And warm up your serving bowls with a little hot water before plating - keeps everything nice and hot!
Pin it
Mix It Up
Some nights I toss in halved cherry tomatoes right at the end - they get just warm enough to release their sweetness. A handful of baby spinach wilts perfectly into the hot pasta. Feeling fancy? Add a pat of butter at the end for extra richness. When I'm craving protein, I'll quickly sauté some shrimp or chicken first, then set it aside and use the same pan for the garlic and herbs.
Storage Tips
This pasta's best right off the stove, but leftovers keep well in the fridge for a couple days. To reheat, I add a splash of water and warm it slowly in a pan - the microwave tends to make it tough. Fresh herbs will darken overnight, so save some to sprinkle on your leftovers right before eating.
Frequently Asked Questions
- → Why rinse the pasta?
Just a quick rinse stops cooking but keeps pasta warm. Don't rinse thoroughly or sauce won't stick.
- → Which herbs work best?
Hardy herbs like rosemary and thyme can cook in oil. Save delicate ones like basil for the end.
- → Too dry after mixing?
Save some pasta water before draining. Add a splash back in if needed to make it silky.
- → Can I make it ahead?
Yes, reheats well. Might need extra oil or pasta water when warming up.
- → Angel hair sticking together?
Work quickly once it's cooked - it's delicate. Keep it moving and add oil right away.