Monday, June 20, 2011
It turns out that there was an easy answer to my question. Summer Garden Pasta. Quick. Light. Easy. Need I say more? And because it's so fresh and colorful, it feels special. And the really good news was that I had everything in the house I needed to make it except for the tomatoes. A quick trip to the grocery store and I was good to go. Score one for me.
This recipe is very easy and really just screams summertime. The fresh snap of the tomatoes and the crunch of the basil combined with the pasta is a winning combination. It's special enough that you could serve it to guests. It's also perfect for serving when you just have something special to celebrate with your family -- like we did tonight.
I think this is score one for Kate.
Recipe: Summer Garden Pasta
* Note: I only let the tomato mixture sit for about 2 hours and it was delicious.
4 pints cherry tomatoes
good olive oil
2 tablespoons minced garlic
18 large basil leaves, julienned, plus extra leaves for serving
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
Combine the cherry tomatoes, 1/2 cup of olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons of salt to a boil and add the pasta. Cook al dente according to directions on the package (be careful -- it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the tomato mixture. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.