Summer pasta
Recipe by Courtney Glantz
2 pints cherry tomatoes, halved
1/2 cup olive oil
6 cloves garlic, minced
18 large basil leaves, julienned, plus more for serving
1/2 tsp crushed red pepper flakes
1 tsp salt
1/2 tsp freshly ground black pepper
1 lbs dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
1. Combine all ingredients aside from the pasta and cheese in a large bowl. Cover with plastic wrap and set aside at room temperature for at least 4 hours.
2. When you're ready to serve, cook the pasta to al dente (only 2-3 minutes). Drain the pasta well and toss in the large bowl with the tomato sauce. Add the cheese and some extra basil leave and give it another light toss.
3. Serve outside, preferably.
main courses February 22, 2016 19:09
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