I recently saw this recipe on the Barefoot Contessa’s Facebook page. I thought it was a perfect way to use all the cherry tomatoes and basil that I have seen at the farmers market and grocery stores this summer. It’s easy, full of flavor and everyone in my family loves it. Another WIN from Ina!!!! Bon Appetit!!!!!!
4 pints cherry tomatoes, halved
Good Olive Oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair
1 1/2 cups freshly grated parmesan cheese
Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt and black pepper in a large bowl. Set aside at room temperature for about 4 hours.
Just before you are ready to serve, bring a large pot of water with a splash of olive oil and 2 teaspoons of 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 toss well. Serve in big bowls with extra cheese on each serving.
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