Ingredients:
- 4 pints cherry tomatoes, halved
- Extra virgin olive oil, as needed
- 6 cloves garlic, minced
- 18 large basil leaves, julienned, plus more for garnish
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 1 lb angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese, plus more for serving
Preparation:
- Tomato Mixture:
- In a large mixing bowl, combine the halved cherry tomatoes with 1/2 cup of extra virgin olive oil. This amount of oil helps to beautifully coat the tomatoes and infuse them with moisture and flavor.
- Add the minced garlic to the tomatoes. Garlic not only adds a punch of flavor but also complements the sweetness of the tomatoes.
- Incorporate the julienned basil leaves. Julienned refers to cutting the basil into long, thin strips, which helps distribute the herb’s flavor more evenly.
- Season the mixture with 1/2 teaspoon of crushed red pepper flakes, adding a subtle heat that contrasts nicely with the fresh, sweet components.
- Add 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper for seasoning. Stir everything together until well combined.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for about 4 hours. This resting period allows the flavors to meld and the tomatoes to release their juices, creating a more cohesive and flavorful sauce.
- Cooking the Pasta:
- When ready to cook, bring a large pot of water to a boil. Add a generous pinch of salt to the water to enhance the pasta’s flavor.
- Add a splash of olive oil to the boiling water. Olive oil can help prevent the pasta from sticking together.
- Cook the angel hair pasta according to the package instructions, usually about 2-4 minutes. Angel hair pasta cooks very quickly due to its thinness, so keep an eye on it to avoid overcooking.
- Drain the pasta well, but do not rinse, to ensure the sauce clings to the pasta effectively.
- Combining and Serving:
- Transfer the drained pasta directly into the bowl with the tomato mixture. Toss gently to combine, ensuring that the pasta is well coated with the tomato and basil sauce.
- Add 1 1/2 cups of freshly grated Parmesan cheese to the pasta. The cheese adds a wonderful depth of flavor and creaminess to the dish.
- Toss in a few more fresh basil leaves for added color and freshness.
- Serve the pasta in bowls, offering extra Parmesan cheese on the side for those who desire a cheesier finish.
This recipe is perfect for a summer evening, providing a meal that is both light and satisfying. The fresh ingredients, particularly the aromatic basil and ripe cherry tomatoes, make it a delightful seasonal dish that is sure to impress.
