summer garden pasta
Another terrific recipe from Ina Garten. This takes some time, but it's nearly all hands-off. A great way to use cherry tomatoes from your garden. I did not have any this year, but found some terrific mixed color tomatoes at the market. Obviously, a single color is fine, too!
prep time
4 Hr
cook time
10 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 pints cherry tomatoes, halved
- 1/2 cup olive oil
- 2 tablespoons minced garlic cloves
- 18 large fresh basil leaves, julliened
- 1/2 tablespoon crushed red pepper flakes
- kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound dried angel hair pasta
- 1 1/2 cups freshly grated parmesan
- additional basil and cheese for serving
How To Make summer garden pasta
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Step 1Combine the cherry tomatoes, olive oil, garlic, basil, 1 tsp salt and pepper in a large bowl. Cover with plastic wrap and let stand at room temperature for about four hours. -
Step 2When ready to serve, cook your pasta in salted water (check package directions) just until al dente. Angel hair pasta cooks very quickly, but you can use any long pasta. Drain well and add to the bowl with the tomatoes.
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Step 3Add the cheese and some additional fresh basil, and toss together. Serve with additional cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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