One-Pan Angel Hair Pomodoro

Slice the shallot into thin, uniform strips.

Crush and mince the garlic cloves.

Place cherry tomatoes between two lids and slice through horizontally to half them.

Heat the olive oil in a wide stainless-steel skillet over medium heat until shimmering.

Add the shallots and a pinch of salt; cook until the purple hue disappears and they begin to soften, 2–3 minutes.

Stir in the garlic and cook for 20 seconds, taking care not to let it brown.

Add the halved cherry tomatoes and slowly pour in 3 cups of water.

Bring the water to a gentle simmer.

Add the angel hair pasta directly to the pan, stirring constantly as it softens to release starches into the liquid, 8–9 minutes.

Season with salt as the liquid reduces and turns glossy.

Turn off the heat once the water is almost fully absorbed.

Immediately stir in the grated Parmigiano-Reggiano until it emulsifies into the hot liquid, forming a creamy sauce.

Adding the cheese off the heat prevents it from clumping or breaking into oily strands.

Fold in the fresh torn basil until slightly wilted.

Plate the pasta into twirled mounds, topping with the reserved cherry tomatoes from the pan.

Finish with large dollops of fresh ricotta, extra grated Parmigiano-Reggiano, additional fresh basil, and a final drizzle of extra-virgin olive oil.