Angel Hair Al’olio and Sautéed Cherry Tomatoes

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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.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

Angel Hair Al’olio

  • ½ pound angel hair
  • ¾ cup olive oil
  • 4 cloves garlic, minced
  • ¼ cup chopped fresh parsley

Sautéed Cherry Tomatoes

  • 1 pint cherry tomatoes, rinsed and dried
  • 1 tablespoon olive oil
  • 1 teaspoon Gefen Coarse Sea Salt
  • ½ teaspoon cracked black pepper

Preparation

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).

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