Summer Garden Pasta

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1 pint cherry tomatoes, halved

Good olive oil

2 cloves garlic, minced

5 large basil leaves, julienned, plus extra for serving

1/8 teaspoon crushed red pepper flakes

Kosher salt

1/8 teaspoon freshly ground black pepper

6 ounces dried angel hair pasta

1/2 cup freshly grated Parmesan cheese, plus extra for serving


Combine tomatoes, 2 tablespoons olive oil, garlic, basil leaves, red pepper flakes, salt and pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 teaspoons of salt to a boil and add pasta. Cook according to the directions on the package, 2 to 3 minutes. Drain the pasta well and add to the bowl with the cherry tomato mixture. Add cheese and some extra julienned basil and toss well. Serve in bowls with extra cheese on each serving. Serves 4 to 5.