Summer Garden Pasta
from my friend Kim, who got it from Ina Garten
4 pt. Cherry Tomatoes, halved
1/2 c.Olive Oil (good quality)
2 tablespoons Minced Garlic
18 Basil Leaves, large, julienned
1/2 teaspoon Red Pepper Flakes, crushed
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper, freshly ground
1 pound Angel Hair Pasta, dried
1 1/2 cups Paremsan Cheese, grated, plus extra for serving
Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil, 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 a 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 toss well.
I really love this pasta. You could add a lot more things to this if you want, but I basically stuck to the recipe. Next time I serve this for dinner, I will grill some chicken and toss it in with the pasta. I added some fresh mozzarella (cubed) and I used shaved Parmesan Cheese. I have switched most of my pasta to wheat, so I used wheat angel hair for this. I am not a short order cook at my house, but I knew my boys would never touch this pasta with a ten foot pole had I left in the "leaves" (basil) and the tomatoes. I just left those out for them and they scarfed it right up. I did make each of them try a tomato.
I used organic grape tomatoes instead of cherry. They were so sweet.
I chopped all of my little tomatoes with my Wusthof knife. It was a breeze and there was no sawing.
Don't you just love fresh ingredients?
I served our pasta with fresh corn on the cob.
Hopefully this recipe will add some inspiration to your weekly menu.