Need a pasta dish that can be on the table in no time? Use angel hair! It cooks incredibly quickly…just toss it in some tomatoes and zucchini to give it some substance, while keeping it light. I made it this weekend for my parents and they couldn’t believe how fast I threw it together. The anchovies melt into the oil that’s perfumed with garlic. It’s a light meal, but one that will be gobbled up quickly.
12 oz angel hair pasta
5 tablespoons extra virgin olive oil
3 garlic cloves (minced)
2 anchovies (minced)
1 zucchini (halved and sliced)
1 can petit diced tomatoes (drained)
1 tablespoon capers (chopped)
¼ teaspoon thyme
Salt and pepper to taste
Bring a pot of water to a boil.
Meanwhile, in a large sauce pan over medium-low heat, heat the oil. Add the minced garlic and anchovies. Cook for 2-3 minutes, the anchovies will melt into the onion. Toss in the thinly sliced zucchini, tomatoes, capers, thyme, and a pinch of salt/pepper. Stir and cook for 5 minutes on medium heat.
The water will probably be boiling by now, so add in a pinch of salt and the angel hair pasta. Cook until al dente (took 2.5 minutes for the brand I had). Remove from the salted water and immediately add to the pan with the veggies. Toss to combine so that the strands of angel hair get coated in the garlicky sauce.
Serve and enjoy!