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Saturday Night Fever Pasta
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Saturday Night Fever Pasta
To prep: 8 minutes
To cook: 4 minutes
Serves: 4
Don’t you just love angel hair pasta? The dry kind cooks in just four minutes! A full-bodied Italian puttanesca sauce is a perfect accompaniment for the delicate pasta. The version here is based on a jar of marinara that you doctor with store-bought black-olive paste, capers, and hot red pepper flakes. Its bite is tempered by fresh parsley—the sauce goes great with a big red wine. It’s just what you need for a Saturday night. Serve the pasta with crusty bread.
Salt (optional), for cooking the pasta
8 ounces angel hair pasta
2 cups store-bought marinara sauce
(from one 26-ounce jar)
3 tablespoons black-olive paste (see Tips)
2 tablespoons capers, drained
1⁄2 teaspoon hot red pepper flakes or
more to taste
1⁄4 cup chopped fresh parsley, for garnish
Tips: If getting angel hair pasta to stay on the fork gives you trouble, breaking the pasta in half before you add it to the pot will make it easier to eat. The difference is like combing out tangles in short versus long hair.
Vary the sauce as you please, using an Asian chile sauce instead of hot red pepper, chopped black olives instead of black-olive paste, and/or chopped fresh cilantro or basil instead of parsley.
1. Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the angel hair pasta. Reduce the
heat to medium-high and cook the angel
hair, uncovered, until al dente, 4 minutes.
2. Meanwhile, place the marinara sauce,
olive paste, capers, and red pepper flakes
in a small saucepan over medium-high
heat. Bring to a boil, stirring, then remove
the pan from the heat. Cover the pan to
keep the sauce warm.
3. Drain the angel hair well in a colander,
shaking it a few times to remove any
water that might still cling to the pasta.
Return the angel hair to the pot. Spoon
the sauce over it and stir to coat the pasta
well. Serve at once, garnished with the
parsley.
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