Summertime Pasta

Summer may be over, but this pasta tastes delicious year round. It’s light, fresh and the flavors work well paired with just about anything.

This recipe is an Ina Garten classic. She has such an amazing way of taking simple ingredients and turning them into a delicious and impressive meal.

What’s great is the marinade takes only a few minutes to make and can be left out at room temperature for a few hours (the longer the better) for the flavors to really form. Right before you are ready to serve, add in the angel pasta and top with basil and parmesan cheese. For some additional heat, top with extra red pepper flakes.

Summertime Pasta

 

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Prep time

4 hours

Cook time

25 mins

Total time

4 hours 25 mins

 

Serves: Serves 4-6

Ingredients

• 1 pound angel hair pasta
• 4 pints cherry tomatoes, halved
• olive oil
• 6 cloves minced garlic
• 18 large basil leaves, julienned, plus extra for serving
• 1½ teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1½ cups freshly grated Parmesan cheese, plus extra for serving

Instructions

1. Combine the tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
2. 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. Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and mix well.

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