Cooking with Tiffany: Creamy Pesto Tomato Angel Hair Pasta

By Tiffany Williams –

Ingredients

For the pasta:

• 1 pound angel hair pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 cups cherry tomatoes, halved (or diced Roma tomatoes)
• 1 cup basil pesto (store-bought or homemade)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Optional additions:

• Grilled chicken breast, sliced
• Shrimp sautéed in garlic butter
• Fresh mozzarella pearls
• Spinach
• Sun-dried tomatoes

Directions

1. Cook the angel hair
   • Bring a large pot of salted water to a boil.
   • Cook angel hair pasta according to package directions until al dente.
   • Reserve about ½ cup of pasta water before draining.
2. Build the sauce
   • Heat olive oil in a large skillet over medium heat.
   • Add garlic and cook for about 30 seconds until fragrant.
   • Add tomatoes and sauté until they begin to soften and release their juices.
3. Make it creamy
   • Lower the heat and add heavy cream.
   • Stir in pesto and let the sauce gently simmer for 2–3 minutes.
   • Add Parmesan cheese and stir until smooth.
4. Combine everything
   • Add the cooked angel hair pasta to the skillet.
   • Toss gently until the pasta is coated.
   • Add a splash of reserved pasta water if the sauce needs to loosen.
5. Finish the dish
   • Season with salt, pepper, and red pepper flakes.
   • Top with extra Parmesan, fresh basil, and a drizzle of pesto.

Tiffany’s Touch:

For a restaurant-quality finish:

• Roast the tomatoes in the oven with olive oil, garlic, salt, and pepper before adding them to the pasta. The sweetness of the roasted tomatoes takes this dish to another level.
• A little fresh mozzarella melting into the warm pasta gives it a creamy, almost caprese-style flavor.