Summer Garden Pasta (Print Version)
Vibrant cherry tomatoes and basil create a fresh, no-cook sauce for delicate angel hair pasta, finished with Parmesan cheese.
# Ingredients:
→ Pasta Dish
01 -
4 pints cherry tomatoes, halved
02 -
½ cup good olive oil
03 -
2 tablespoons minced garlic (6 cloves)
04 -
18 large basil leaves, julienned
05 -
½ teaspoon crushed red pepper flakes
06 -
Kosher salt, to taste
07 -
½ teaspoon freshly ground black pepper
08 -
1 pound dried angel hair pasta
09 -
1½ cups freshly grated Parmesan cheese
# Steps to Follow:
01 -
Combine cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon kosher salt, and black pepper in a large bowl. Cover with plastic wrap and let it sit at room temperature for approximately 4 hours.
02 -
Bring a large pot of water to boil with a splash of olive oil and 2 tablespoons of salt. Cook the pasta al dente according to package instructions (approximately 2-3 minutes).
03 -
Drain the pasta well and add it to the tomato mixture. Mix in Parmesan cheese and garnish with additional fresh basil leaves. Serve in large bowls with extra Parmesan cheese on top.