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Angel Hair Al’olio and Sautéed Cherry Tomatoes

Angel Hair Al’olio and Sautéed Cherry Tomatoes

Serve Angel Hair Al'olio and Sautéed Cherry Tomatoes with Chicken Paillard. Keep chicken warm, covered in foil or in a warmed oven (with the heat off), while preparing the pasta. While pasta is cooking, sauté garlic and cook tomatoes.

Watch me make this pasta along with ITALIAN WHITE BEAN SOUPCHICKEN PAILLARD and OLIVE OIL AND AMARETTO CHOCOLATE TRUFFLES in my 1 hour Italian Shabbat video.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Angel Hair Al’olio

  • ½ pound angel hair
  • ¾ cup extra virgin olive oil, such as Colavita
  • 4 cloves garlic, minced
  • ¼ cup chopped fresh parsley

Sautéed Cherry Tomatoes

  • 1 pint cherry tomatoes, rinsed and dried
  • 1 tablespoon virgin olive oil, such as Colavita
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper


Angel Hair Al’olio:

1. Cook angel hair according to package instructions, drain, and place in a serving bowl.

2. While the pasta is cooking, heat oil in a small  saucepan over low heat. Add garlic and gently cook  for 3 minutes.

3. Toss angel hair with oil, garlic, and parsley.

Sautéed Cherry Tomatoes:

1. Heat oil in a small sauté pan over medium-high heat.  When oil is hot, add tomatoes and stir quickly until  skins pop. 

2. Transfer to a medium serving bowl;  season with salt and pepper.

Recipe courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010).