Heat the butter and olive oil in a large skillet over medium heat.
When the oil is shimmering, add the garlic and cook for 1 minute.
Stir in the red pepper, tomatoes and Italian seasoning. Continue cooking until the tomatoes begin to blister and burst open.
Add the chicken stock, lemon juice and zest. Bring to a boil.
Turn the heat to low and stir in the cheese.
Add the pasta to the boiling water and cook for 1-2 minutes.
Transfer the pasta to the skillet using tongs and toss to coat the pasta with the sauce. If the pasta seems dry, add 1/2 cup pasta water to the skillet until the desired consistency. Discard any remaining pasta water.
Serve the pasta immediately with grated parmesan cheese, chopped fresh basil and parsley.
Notes
Angel Hair Pasta is best served soon after cooking.