Description
A light and refreshing pasta dish featuring fresh cherry tomatoes, basil, and Parmesan cheese, perfect for summer.
Ingredients
Scale
- 4 pints cherry tomatoes, halved
- Extra virgin olive oil, as needed
- 6 cloves garlic, minced
- 18 large basil leaves, julienned, plus more for serving
- 1/2 teaspoon crushed red pepper flake
- 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
Instructions
- In a large bowl, stir together the cherry tomatoes, 1/2 cup olive oil, garlic, basil, red pepper flake, 1 teaspoon of salt, and pepper. Cover and set aside at room temperature for 4 hours.
- Just before you’re ready to serve, bring a large pot of salted water to a boil.
- Add a splash of olive oil and pasta and cook according to package directions.
- Drain pasta well and add to bowl with cherry tomatoes.
- Add parmesan and a few more fresh basil leaves and toss to combine.
- Serve with more Parmesan and enjoy!
Notes
- To enhance the flavor, let the cherry tomatoes marinate for longer if possible.
- This dish is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.
- Feel free to add other vegetables from your garden, such as zucchini or bell peppers.
- Prep Time: 4 hours
- Cook Time: 10 minutes
- Category: Pasta
- Method: Mixing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg