Summer Garden Pasta
This Summer Garden Pasta highlights fresh cherry tomatoes, garlic, and basil macerated in olive oil, then tossed with quick-cooking angel hair pasta and Parmesan. It's a vibrant, light dish, perfect for warm weather, emphasizing the quality of seasonal produce with minimal cook time, offering a burst of fresh flavors in every bite.
Equipment
- 1 Large Mixing Bowl For combining and macerating the tomato mixture
- 1 Large Stockpot For boiling the pasta
- 1 Colander For draining cooked pasta
- 1 Chef's Knife & Cutting Board For halving tomatoes, mincing garlic, and julienning basil
- 1 Cheese Grater For freshly grating Parmesan cheese
Ingredients
Main
- 4 pints cherry tomatoes halved
- Good olive oil
- 2 tablespoons minced garlic 6 cloves
- 18 large basil leaves julienned, plus extra for serving
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound dried angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese plus extra for serving
Instructions
- Combine the 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 about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
Notes
1. The success of this dish hinges on the quality of your ingredients, especially the tomatoes. Use ripe, in-season cherry tomatoes for the best flavor. Letting the mixture macerate for 4 hours is crucial as it allows the flavors to meld and the tomatoes to release their juices, creating a natural sauce. 2. Angel hair pasta cooks very quickly, typically in 2-3 minutes. Pay close attention and cook it strictly al dente to prevent it from becoming mushy when tossed with the tomato mixture. 3. Use high-quality extra virgin olive oil and freshly grated Parmesan cheese; they are key flavor components. A little extra fresh basil at the end brightens the dish considerably.