Ina Garten’s Summer Garden Pasta
Ingredients
4 pints cherry tomatoes, halved
Extra virgin olive oil, as needed
6 cloves garlic, minced
18 large basil leaves, julienned, plus more for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt, to taste
1/2 teaspoon freshly ground black pepper
1 lb angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus more for serving
Preparation
Marinate the Tomatoes:
In a large bowl, mix together the halved cherry tomatoes, 1/2 cup olive oil, minced garlic, julienned basil, red pepper flakes, 1 teaspoon of kosher salt, and black pepper. Cover the bowl and let it sit at room temperature for 4 hours to let the flavors meld.
Cook the Pasta:
When ready to serve, bring a large pot of salted water to a boil. Add a splash of olive oil to the boiling water, then cook the angel hair pasta according to the package directions until al dente.
Combine and Serve:
Drain the pasta well and add it to the bowl with the marinated cherry tomatoes. Toss to combine, then add 1 1/2 cups of freshly grated Parmesan cheese and a few more fresh basil leaves.
Serve immediately, garnished with extra Parmesan and fresh basil leaves.
Enjoy this light and flavorful Summer Garden Pasta, perfect for warm weather meals!
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