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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Angel Hair Pasta   
    Categories: Pasta, Vegetables, Herbs, Cheese   
         Yield: 4 servings   
       
              Salt   
       1/4 c  Extra-virgin olive oil   
         3 tb Butter   
         1 lb Cherry tomatoes; halved   
         3 cl Garlic; minced   
         1    Shallot; minced   
              Fresh ground black pepper   
              Crushed red pepper (opt)   
         1 lb Angel hair pasta   
         2 tb Minced fresh parsley   
              +=OR=+   
         2 ts Dried parsley   
         2 tb Minced fresh basil   
              +=OR=+   
         2 ts Dried basil   
              Fresh grated Parmesan; to   
              - serve   
       
     Heat a large pasta pot of salted water to a boil.   
        
     To a large pan over medium heat, add olive oil and   
     butter. Allow the butter to melt, then add cherry   
     tomatoes. Cook until tomatoes are beginning to soften   
     and the skins are a little blistered, 4 to 6 minutes.   
        
     Add garlic, shallot, 1 teaspoon each of kosher salt and   
     black pepper, and a pinch of red pepper, if using, and   
     toss to combine with the tomatoes. Cook for about 6   
     minutes, until the shallots are translucent and the   
     tomatoes are fully softened yet still intact. Meanwhile,   
     add pasta to the boiling salted water and cook until al   
     dente according to the packaging directions, about 2   
     minutes. Reserve 1 cup of pasta water, then strain the   
     pasta.   
        
     Add the cooked pasta, herbs and a bit of the reserved   
     pasta water to the pan and cook for 2 minutes, stirring   
     to combine, until you have a glossy pasta sauce; add   
     more pasta water slowly, if needed. Serve topped with   
     plenty of Parmesan.   
        
     By: Dan Pelosi   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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