Summer Garden Pasta
4 hrs 15 minServes 6
No-cook tomato sauce of halved cherry tomatoes macerated in olive oil with garlic, basil, and red pepper, tossed with angel hair pasta and Parmesan.
| prepBring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil | |||
| 4 pints cherry tomatoes, halved | Combine tomatoes, oil, garlic, basil, pepper flakes, salt & pepper; macerate 4 hrs | Add pasta & cheese to tomato sauce; toss with extra basil | Serve in bowls with extra cheese |
| 120 ml good olive oil | |||
| 2 tablespoons minced garlic | |||
| 18 large basil leaves, julienned, plus extra for serving | |||
| ½ teaspoon crushed red pepper flakes | |||
| 1 teaspoon kosher salt | |||
| ½ teaspoon freshly ground black pepper | |||
| 450 g dried angel hair pasta | Cook pasta al dente, 2–3 min; drain well | ||
| 150 g freshly grated Parmesan cheese, plus extra for serving | |||
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