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Summer Garden Pasta

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Course Mains

Ingredients
  

  • 4 pints cherry tomatoes, halved
  • good olive oil
  • 2 tbsp minced garlic (6 cloves)
  • 18 large basil leaves, julienned, plus extra for serving
  • 1/2 tsp crushed red pepper flakes (we like an extra pinch)
  • kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 lb dried angel hair pasta (this is not available GF, we use spaghetti)
  • 1 1/2 cups grated parmesan cheese

Instructions
 

  • Combine cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for 4 hours.
  • Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons of salt to a bowl and add pasta. Cook al dente according to the directions. Drain the pasta well and add to the bowl of cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.