By Tracey
Summer Garden Pasta
from Barefoot Contessa at Home by Ina Garten
Ingredients:
- 4 pints cherry tomatoes, halved
- 1/2 cup olive oil
- 6 garlic cloves, minced
- 18 large basil leaves, julienned
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lb angel hair pasta
- 1 1/2 cups grated Parmesan cheese
Directions:
In a large bowl, toss the cherry tomatoes with the olive oil, garlic, basil, red pepper flakes, salt and pepper. Cover with plastic wrap and let sit at room temperature for 4 hours.
To finish the dish: Cook the pasta according to the pasta directions in a large pot of boiled salted water. Drain the pasta, reserving about 1/4 cup of the cooking water. Add the pasta to the bowl with the cherry tomato mixture. Gradually add the cheese, tossing to combine. If necessary, you can add a little of the pasta cooking water to adjust the consistency. Garnish each bowl of pasta with some fresh basil and a little more cheese.
