I saw this recipe and just had to try. Its perfect for hot summer days when its just too hot to cook or when you need a super quick meal on a busy night. I hit up the local farmers market first, then snipped the basil right out of my garden.
3-4 pints cherry tomatoes, halved
1/2 cup olive oil
2 cloves minced garlic
15-18 large basil leaves, julienned, plus extra for serving
½ teaspoon crushed red pepper flakes
Kosher salt
½ teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1½ cups freshly grated Parmesan cheese, plus extra for serving
Combine the cherry tomatoes, ½ 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 3-4 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 – angel hair cooks very quickly!).
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.
Adapted from Barefoot Contessa at Home
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