Heavenly angel hair pasta or Capelli d’angelo, literally angel hair was determined by its diameter. It is an even thinner variation of capellini. Usually sold in a nest-like shape, Capelli d’angelo has been popular in Italy since at least the 14th century.


1 lb tomato (ripe, peeled and chopped)
1 bunch baby spinach (tender)
5 garlic cloves (crushed)
1/2 lime zest
2 lime juice
1/4 tsp tabasco sauce (taste)
2 oz angel hair pasta
3 1/2 tbsps olive oil
parmesan cheese (freshly grated)

1 Combine the tomatoes, spinach, garlic, lime zest and juice in a bowl. Stir in the Tabasco sauce and olive oil, cover and set aside for 20-30 minutes.

2 Bring a large pan of lightly salted water to a boil and cook pasta until done, about 10 minutes(less for al dente).

3 Drain the pasta and return to clean pan. Add the tomato mixture and toss well. Season with salt and pepper to taste. Add the Parmesan cheese to taste, toss again, and serve in warm bowls, with extra Parmesan on top, if desired. Enjoy!

4 You could substitute young sorrel leaves or rocket for the spinach, and lemon juice and rind for the lime.

5. Total time: 25 min Prep time: 10 min 4 servings

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