Angel Hair Pasta with Fresh Tomato and Basil

Instructions

1. 1

   Put the water and salt in a 5–6-liter pot, cover and bring to a rolling boil over high heat. While it heats, wash the tomatoes and herbs, dice the tomatoes, mince the garlic and chop the herbs.

2. 2

   Heat the olive oil in a deep 28–30 cm skillet over medium-low heat. Add the garlic and oregano and cook for 1 minute, stirring, until fragrant but not browned.

3. 3

   Add the tomatoes and black pepper. Increase the heat to medium and cook for 8–10 minutes, stirring occasionally, until the tomatoes soften and release their juices.

4. 4

   Carefully ladle 120 ml of boiling water from the pasta pot into a heatproof measuring jug. Stir in the vegetable bouillon until dissolved, then pour it into the tomatoes. Simmer over medium-low heat for 5–6 minutes, until lightly saucy rather than watery.

5. 5

   During the final few minutes of the sauce simmer, add the dried angel hair to the boiling water. Cook uncovered at a steady boil for the package timing, usually 3–4 minutes, stirring immediately and again during cooking to separate the strands. Reserve 120 ml of the cooking water, then drain without rinsing.

6. 6

   Reduce the skillet heat to low. Add the drained pasta, basil and parsley and toss gently for 1–2 minutes. Add the reserved cooking water in 30 ml additions only if needed to loosen the sauce; you may not need it all. Divide among four bowls and serve immediately.