Go Back
–+ servings
einkorn angel hair and cherry tomato pasta in a white bowl.

Einkorn Angel Hair With Cherry Tomatoes, Garlic And Basil

Angela Milnes
A simple one-pan einkorn angel hair pasta made with cherry tomatoes, garlic, and basil. This easy, flavourful dish creates a naturally silky sauce as it cooks, making it perfect for a quick and comforting weeknight meal.
No ratings yet
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 312 kcal

Ingredients
  

  • 7 ounces Einkorn Angel Hair Pasta (I love Grand Teton Ancient Grains)
  • 2 pound Cherry Tomatoes Halved
  • 6 Cloves Garlic Minced
  • 2 Teaspoons Balsamic Vinegar
  • 1 Tablespoon Unsalted Butter
  • 1 ½ Cups Vegetable Stock
  • ½ Cup Finely Grated Parmesan
  • ½ Cup Fresh Basil
  • 1 Pinch Kosher Salt
  • 1 Pinch Freshly Cracked Pepper

Instructions
 

  • Heat a wide, deep skillet or shallow pot over low to medium heat. Add a small drizzle of olive oil if using, then add the cherry tomatoes and garlic. 
  • Cook gently, stirring often, until the garlic is fragrant and softened and the tomatoes begin to break down and release their juices, about 4 to 5 minutes. The mixture should be soft and aromatic, not browned.
  • Add the balsamic vinegar, butter, and a generous pinch of salt and freshly cracked black pepper if using. 
  • Continue cooking for 4 to 5 minutes more, stirring frequently, until the tomatoes are fully softened and coated in a glossy, cohesive sauce.
  • Lay the angel hair pasta directly into the pan, then pour in 1 ½ cups of the vegetable stock. Use tongs to gently press the pasta down and separate the strands as they soften.
  • After a minute or two, the pasta will become pliable and begin to submerge into the liquid.
  • Reduce the heat to low, cover the pan, and let the pasta simmer for about 5 minutes, stirring frequently to prevent sticking. Add additional vegetable stock as needed to keep the pasta loose and evenly coated.
  • You are aiming for tender pasta with a light, silky sauce clinging to the noodles rather than excess liquid in the pan.
  • Once the pasta is al dente, sprinkle in the grated cheese and toss continuously until it melts into the remaining liquid, forming a smooth, even coating. If the sauce tightens too much, add a small splash of vegetable stock to loosen it.
  • Turn off the heat and fold in the fresh herbs. Taste and adjust seasoning with additional salt and black pepper as needed. Serve immediately while hot and glossy.

Notes

  • Keep the heat gentle to avoid burning the garlic.
  • Stir often to prevent sticking.
  • Add stock gradually for the perfect silky texture.
  • Use fresh herbs at the end for the best flavour.
  • Einkorn cooks slightly softer,keep an eye on doneness.
  • Serve straight away for best results.

Nutrition

Calories: 312kcalCarbohydrates: 50gProtein: 13gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 610mgPotassium: 647mgFiber: 3gSugar: 8gVitamin A: 1651IUVitamin C: 53mgCalcium: 155mgIron: 2mg
Print Recipe Pin Recipe Rate this Recipe
Tried this recipe?Let us know how it was!