Name: Angel Hair Pasta with Sun-Dried Tomato and Mint Sauce
Total time: 30 min
Cuisine: ItalianEurope
Ingredients: 1/2 cup oil-packed sun-dried tomatoes; 1/2 cup fresh mint leaves; 1/3 cup extra-virgin olive oil; 4 teaspoons white wine vinegar; 1 tablespoon tomato paste; 2 garlic cloves , minced; 3/4 teaspoon table salt , plus salt for cooking pasta; 1/2 teaspoon red pepper flakes; 1/8 teaspoon sugar; 12 ounces angel hair pasta; 1/4 cup pine nuts , toasted; 1 ounce Pecorino Romano cheese , grated (½ cup)

Why This Recipe Works

Angel hair is so fine and delicate that it overcooks in mere seconds—there isn't even time to taste-test it. We also found that following package cooking directions usually led to overcooked noodles. Instead, we figured out exactly how long to cook three top-selling brands. Because ultrafine angel hair has the capacity to soak up lots of liquid, we tossed the perfectly al dente noodles with a bold, pesto-like sauce thinned with a generous amount of pasta cooking water.

Before You Begin

Do not follow the cooking time on the pasta box. Boil De Cecco angel hair for 1½ minutes and Barilla and Prince for 3 minutes. Use straight pasta; angel hair curled into nests tends to tangle in the pot.

Instructions

Bring 4 quarts water to boil in large pot.

Process sun-dried tomatoes, mint, oil, vinegar, tomato paste, garlic, salt, pepper flakes, and sugar in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to large heatproof bowl.

Add pasta and 1 tablespoon salt to boiling water and cook, stirring occasionally, until al dente. Reserve 1½ cups pasta cooking water, then drain pasta. While pasta drains, whisk 1 cup reserved pasta cooking water into sauce. Add pasta to sauce and toss gently with tongs, adjusting consistency with remaining reserved pasta cooking water as needed. Sprinkle with pine nuts. Serve, passing Pecorino separately.