Zesty Angel Hair Pasta with Sautéed Cherry Tomatoes

If you like the flavor of peperoncini as much as I do, you will love this recipe!


  • 8 oz angel hair pasta
  • 2 Tbsp. extra virgin olive oil
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  • 1 1/2 lb. cherry tomatoes
  • 1 tsp. minced garlic
  • 2 Tbsp. jarred peperoncini, stemmed and finely diced
  • 1 Tbsp. nonpareil capers, lightly chopped
  • 1 tsp. fresh lemon juice
  • 1 tsp. unsalted butter, softened
  • 1/2 tsp. lemon zest, finely grated


Heat the oil over medium high heat in a large skillet, add the tomatoes and cook until they begin to collapse and their juices are running and start to thicken, about 6 to 10 minutes. Add the garlic and cook for about 30 seconds.

Remove the skillet from heat and stir in the pepperoncini, capers, lemon juice, butter, and lemon zest. Season the sauce to taste with salt and keep warm.

Meanwhile, cook the pasta al dente according to package instructions, drain, place on serving plates, top with sauce, and serve.

By Ann


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