Angel Hair Pasta Pomodoro

Instructions

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1. 1 Gather ingredients. Set a large pot of water with 1 Tbsp salt added to boil.
2. 2 Dice the Roma tomatoes, keeping the seeds but removing any parts of the tougher stem area.
3. 3 Once tomatoes are all diced, mince the garlic.
4. 4 Once the salted pasta water is boiling, add the angel hair pasta and boil for only 2 minutes or until just tender. Angel hair pasta cooks much faster than regular spaghetti, so I recommend setting a timer and checking it after 2 minutes.
5. 5 Once the Angel Hair pasta is done, reserve ½ cup pasta water and strain it. I like to add 1 Tbsp olive oil to my pasta once it has been strained and toss it together. Then, I cover it with a clean damp towel.
6. 6 Add garlic, oregano, and olive oil to a large sauté pan over medium-low heat. Cook for 2 minutes until the garlic is fragrant.
7. 7 Add Roma tomatoes and stir to combine. Turn the heat up to medium.
8. 8 Combine 1 tsp bouillon with 1 cup hot water to make vegetable broth.* Once the tomatoes have cooked for about 5 minutes, add the vegetable broth and pasta water. I use bouillon to keep my broth costs low! Stir to combine and bring to a low simmer.
9. 9 Mince the fresh basil and fresh parsley.
10. 10 Add 1 tsp salt, black pepper, and fresh herbs to the tomato sauce.
11. 11 Remove from heat, add pasta, and stir well to combine, spooning the tomatoes over the top of the pasta from the bottom of the pan. As you toss the pasta, it will start to soak up the sauce; it can be served immediately or enjoyed after it has sat in the sauce for a bit longer.