Angel Hair Pasta With Simple Garlic & Basil

Name: Angel Hair Pasta With Simple Garlic & Basil
Total time: 35 min
Yield: 1 servings
Ingredients: 2 olive oil; 2 garlic cloves; 1/2 dry white wine; 1 lemon; 1 tomatoes; 8 sea salt; 1/4 angel hair pasta; fresh basil; pepper

I adore angel hair pasta, and such a fine pasta doesn't always need a big sauce. Serve with some kind of cheese or "cheez" if you wish, sprinkled on top. My children like it with sliced olives. There are many versions of this simple recipe, this one I adapted from www.cookingnook.com. This would probably be good for 4 as a side dish or 4 for lunch with a salad.

5.0 · 5 reviewsRecipe card by magpie dinerEditorial by recipesvibrant · Updated October 13, 2026

European Vegan Low Cholesterol Healthy Weeknight < 60 Mins

Total time

35 min

Servings

Calories

410.5

Ingredients

Makes 1 serving

2 olive oil
2 garlic cloves
1/2 dry white wine
1 lemon
1 tomatoes
8 sea salt
1/4 angel hair pasta
fresh basil
pepper

Method

Bring a large pot of salted water to boil over high heat.
Meanwhile, heat the olive oil up a large saute pan over medium heat. Once warm add the garlic and cook until it just begins to brown -- too long or too high and the garlic will burn.
Remove the pan from the heat and deglaze by pouring in the wine. Return the pan to the heat and cook for a few minutes. The wine should reduce by about half. Add in lemon juice, chopped tomato, and sea salt to taste. Stir once or twice then remove the pan from the heat again and set it aside to wait for the pasta.
Add the pasta to the boiling water and cook until desired tenderness, following package directions. Drain, then add the cooked pasta to the pan with the garlic & tomato mixture, along with the basil and some freshly ground pepper. Toss well, (if your pan isn't big enough, just do the tossing in a large serving bowl).
*Tip: 4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta. Generally they say 2 ounces of pasta is one serving, but for larger appetites this might not be enough.

Cook's notes

Use high-quality extra virgin olive oil, as it is the base of the sauce's flavor profile.
Always reserve about 1/4 cup of the starchy pasta water to emulsify the oil and garlic, creating a silky sauce that clings to the noodles.
For a deeper flavor, let the sliced garlic sizzle gently in the oil until golden—do not burn it, or it will turn bitter.
Use fresh basil rather than dried; add it at the very last second to preserve its vibrant green color and peppery sweetness.

Easy swaps

Add red pepper flakes if you prefer a spicy kick.
Squeeze a bit of fresh lemon juice over the finished dish to brighten the flavors.
Stir in toasted pine nuts or walnuts for added texture and healthy fats.
If you cannot find angel hair, capellini or thin spaghetti work perfectly as alternatives.

Frequently asked

Is angel hair pasta vegan?

Most store-bought dry angel hair pasta is made from semolina flour and water, making it naturally vegan. Always check the ingredient label to ensure no egg was added.

How do I prevent angel hair pasta from sticking?

Angel hair cooks very quickly. Once drained, toss it immediately with the garlic oil and a splash of reserved pasta water to keep the strands separate and slippery.

Can I add protein to this recipe?

Yes! To keep it vegan, try topping the pasta with sautéed chickpeas, white beans, or pan-seared tofu to boost the protein content.