Heavenly Angel Hair Pasta Recipes

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DEVILED FRITTATA AND HEAVENLY ANGEL HAIR PASTA



Deviled Frittata and Heavenly Angel Hair Pasta image

This pairs a mayo-free, warm, spicy take on deviled eggs with a pasta favorite from Trattoria Garga in Florence. The original "Pasta Magnifico" is richer with more cream and liquor rather than wine. This lighter version is molto bene for brunch or a late night bite. Your pick - it's always brunch somewhere.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 20

1 pound angel hair pasta
Salt
5 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 ribs celery and greens from the heart, finely chopped
2 cloves garlic, finely chopped
1/4 cup green olives and pimiento, finely chopped
1 teaspoon paprika, plus more for garnish
Black pepper
2 rounded teaspoon Dijon mustard
1 tablespoon hot sauce
12 large eggs
3/4 cup cream
A handful of flat leaf parsley, finely chopped
2 shallots, thinly sliced
1 orange, zested
1 tablespoon plus 1 teaspoon lemon zest
1/2 cup white wine
1/3 cup Pecorino Romano, a very generous handful
10 to 12 basil leaves, torn or shredded

Steps:

  • Preheat oven to 400 degrees F.
  • Bring a large pot of water to a boil. When it comes to a boil, salt the water and cook angel hair pasta to al dente, 5 minutes.
  • Heat 3 tablespoons extra-virgin olive oil, 3 turns of the pan, in a large nonstick skillet over medium-low heat. Add onions and gently cook 5 minutes. Do not caramelize the onions just let them get translucent and sweet. Add celery, garlic and olives and season with paprika, salt, and pepper. Stir in mustard and hot sauce. Beat together the eggs and 1/4 cup of the cream (eyeball it) and pour into the pan. Stir in the parsley and let the eggs settle and form a foundation, as you would for an omelet. Transfer the pan to the oven and bake until golden, 12 minutes or so. Garnish with the paprika after you remove the frittata from the oven.
  • Heat the remaining extra-virgin olive oil in a deep skillet over medium heat, 2 turns of the pan. Add shallots and cook 5 minutes. Add zest and wine then reduce a minute or so more. Add the remaining 1/2 cup cream, reduce 2 minutes. Add 2 ladles of starchy cooking water from the pasta to the sauce pot just before draining. Toss pasta with cheese and season with salt and pepper. Transfer pasta to a bowl and garnish with a large amount of fresh basil. Yum-o!

FIERY ANGEL HAIR PASTA



Fiery Angel Hair Pasta image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan
2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Steps:

  • Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
  • Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
  • Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
  • Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
  • Yield: 2 cups
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Inactive Prep Time: 2 hours

HEAVENLY ANGEL HAIR PASTA SALAD



Heavenly Angel Hair Pasta Salad image

This recipe makes a large amount, sufficient to serve 12-15. It is always well-received when I take it to covered dish meals at church. While it is not for those on low-carb diets, it is acceptable for low fat diets.

Provided by Gwanny Hill

Categories     Easy

Time 4h20m

Yield 12-15 serving(s)

Number Of Ingredients 11

1 (1 lb) box angel hair pasta
1 cup black olives, chopped
2 tablespoons extra light vegetable oil
2 tablespoons lemon juice
3 tablespoons steak seasoning (Lawry's Season Salt will work)
4 spring onions, chopped fine with some of green part
1 teaspoon mayonnaise
1/4 cup water
salt, to taste
pepper, to taste
parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • Drain well and set aside to cool.
  • Mix salad oil, steak seasoning and lemon juice and pour over pasta along with olives.
  • Cover and refrigerate overnight.
  • Just before serving, add mayonnaise, water and onions.
  • Toss and serve with Parmesan on side.
  • NOTE: Cook time refers primarily to chill time.

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