Alex Guarnaschelli's Blushing Angel Hair Pasta | The Kitchen

Cream and cherry tomatoes create an easy, vibrant sauce for Alex's quick pasta dinner! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3kD6gx3 Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Blushing Angel Hair Pasta RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 30 min Active: 25 min Yield: 4 servings Ingredients 3 tablespoons extra-virgin olive oil 4 large cloves garlic, grated Kosher salt 1/3 cup tomato paste 1 pint cherry tomatoes, halved 1 cup heavy cream 10 ounces angel hair pasta 1/2 cup finely grated pecorino Directions In a large skillet, warm the olive oil and garlic over medium heat. Add a pinch of salt and 2 tablespoons water. Simmer until the water cooks out and the garlic becomes tender, about 2 minutes. Stir in the tomato paste with 2 more tablespoons water and cook to "fry" the paste for a minute in the oil, stirring. Add the cherry tomatoes and cook over medium heat until they soften, 1 to 2 minutes. Add the cream. Season with salt to taste. Keep warm. In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the pasta and cook, stirring with a slotted spoon to make sure it does not clump or stick to the bottom, until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking liquid and drain the pasta in a large colander. Add the hot pasta right from the colander to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest for 2 minutes. If too thin, gently warm and reduce over low heat for 1 to 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid. Serve topped with the cheese. Cook’s Note This is about heating and searing the garlic and tomato paste for a minute to intensify their flavors. Those strong flavors are still pulsating underneath the layer of cream that connects the pasta and sauce here. To me, this is a 1988 dream dish; easy and "fancy restaurant" retro, and therefore, super chic again. This dish can be fortified with sauteed shrimp, steamed and shelled clams or any other types of seafood. If using, stir in the cooked, warm seafood at the last minute. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AlexGuarnaschelli #TheKitchen #FoodNetwork #BlushingAngelHairPasta Alex Guarnaschelli's Blushing Angel Hair Pasta | The Kitchen | Food Network https://www.youtube.com/watch?v=pKRTJsMdKdg