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Angel Linguine

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I grew up eating my mom’s angel hair pasta, which was light and flavorful, but have yet to successfully make it. It always turns out too oily or lacking serious flavor. I crave the intense basil aroma that fills the house, and the juicy, warm tomatoes that leave an unforgettable taste in your mouth. I decided to try something a little different that combines my mom’s recipe along with some of my favorite ingredients. The result? A delicious, easy pasta that will be added to my list of go-to meals. Try it out. You won’t be disappointed.


-linguine pasta

-olive oil

-4 garlic cloves, half sliced & half minced

-1/4 tspn red pepper

-handful kalamata olives, destoned

-2 handfuls very ripe cherry tomatoes, halved

-a small bunch of fresh basil, leaves picked

fresh parmesan cheese


  1. Boil water for pasta with a dash of olive oil in the water
  2. Heat a saucepan with olive oil, add the garlic and red pepper
  3. Let cook for 2 minutes, then add the olives & tomatoes
  4. Let cook for 2 minutes, add the basil
  5. Reduce heat and let cook for another 5 minutes, stirring occasionally
  6. Pour cooked ingredients over the cooked pasta
  7. Top with fresh parmasean

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