Sunday, July 10, 2011

Summer Garden Pasta...

Made this today as a side dish, although, as usual...I did some changes!

 Summer Garden Pasta
Serves 6

4 pints cherry tomatoes, halved
good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, juilenned, plus extra for serving
1/2 teaspoon 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 cheese, plus extra for serving

Combine the cherry tomatoes, 1/2 cup 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 salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful--it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

I halved the recipe, although I doubled the amount of crushed red pepper...
Also, I combined the halved tomatoes, garlic, salt & pepper in a saute pan and cooked in the olive oil while the pasta was cooking. I then, added the cooked pasta, basil and Parmesan cheese. A delicious side dish with our Jamaican Jerk chicken that I had grilled!

1 comment:

  1. Made this again last night, with the addition of sauteeing shallots with the tomatoes...delicious!