Description
A light, fresh pasta dish with marinated cherry tomatoes, basil, and Parmesan—perfect for summer!
Ingredients
Scale
- 4 pints cherry tomatoes, halved
- ½ cup good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 18 large basil leaves, julienned, plus extra for serving
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound dried angel hair pasta
- 1½ cups freshly grated Parmesan cheese, plus extra for serving
Instructions
- Combine tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and pepper in a bowl. Cover and marinate for 4 hours.
- Cook pasta in salted boiling water until al dente (2-3 minutes). Drain.
- Toss pasta with tomato mixture and Parmesan. Serve with extra cheese and basil.
Notes
Best served immediately. Leftovers can be stored in the fridge for up to 2 days.
Keywords: summer garden pasta, Ina Garten pasta, cherry tomato pasta, easy summer recipes, angel hair pasta