Summer Garden Pasta (Printable Version)
Cherry tomatoes and basil marinated for hours then tossed with angel hair pasta and Parmesan for a vibrant summer dish.
# Ingredients:
→ Main Ingredients
01 -
4 pints cherry tomatoes, halved
02 -
1/2 cup good quality olive oil, plus additional for pasta water
03 -
2 tablespoons minced garlic (6 cloves)
04 -
18 large basil leaves, julienned, plus extra for serving
05 -
1/2 teaspoon crushed red pepper flakes
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon freshly ground black pepper
08 -
1 pound dried angel hair pasta
09 -
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
# Steps:
01 -
Combine the halved cherry tomatoes, 1/2 cup olive oil, minced garlic, julienned basil leaves, red pepper flakes, 1 teaspoon salt, and black pepper in a large bowl. Cover with plastic wrap and let marinate at room temperature for about 4 hours.
02 -
Just before serving, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil. Add the angel hair pasta and cook until al dente according to package directions, approximately 2-3 minutes.
03 -
Drain the pasta thoroughly and immediately add to the bowl with the marinated cherry tomatoes. Add the grated Parmesan cheese and additional fresh basil leaves. Toss well to combine. Serve in large bowls with extra Parmesan cheese on top.
# Notes:
01 -
The tomato mixture needs to marinate for 4 hours at room temperature to develop full flavor.