Summer Garden Pasta

Greetings all!

Here is another delicious summer recipe. I always make some extra of the cherry tomato mix – it goes fantastically on sourdough bread!

Image and recipe from 

https://barefootcontessa.com/recipes/summer-garden-pasta

Ingredients

• 4 pints cherry tomatoes, halved
• Olive oil
• 2 tablespoons minced garlic (6 cloves)
• 18 large basil leaves, julienned, plus extra for serving
• ½ teaspoon crushed red pepper flakes
• 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 the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, 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.
• 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 (be careful – it only takes 2 to 3 minutes!).  
• 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.  
• Serve in big bowls with extra cheese on each serving.

Bon Appetit! Let me know how you like it!