I made this Summer Garden Pasta from Ina Garten’s Barefoot Contessa at Home. So yummy! Be prepared to eat a lot of pasta – it makes enough to feed a small army (it serves 6)!
Summer Garden Pasta
4 pints cherry tomatoes, halved
1/2 cup olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Combine cherry tomatoes, olive oil, garlic, basil, red pepper flakes, salt and pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for approximately 4 hours. I left it for more like 8 or 9 hours.
Bring a large pot of water with a splash of olive oil and 2 tablespoons of salt to a boil and then add the pasta. Cook al dente and drain the pasta. Add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Dig in!