Summer Garden Pasta (Print Format)
Fresh angel hair pasta with marinated cherry tomatoes, basil, and Parmesan. A light, flavorful celebration of summer.
# Ingredients:
→ Main Ingredients
01 -
4 pints cherry tomatoes, halved
02 -
1/2 cup extra virgin olive oil, plus more as needed
03 -
6 cloves garlic, minced
04 -
18 large basil leaves, julienned, plus more for serving
05 -
1/2 teaspoon crushed red pepper flakes
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon freshly ground black pepper
08 -
1 pound angel hair pasta
09 -
1 1/2 cups freshly grated Parmesan cheese, plus more for serving
# Steps:
01 -
In a large mixing bowl, combine the halved cherry tomatoes, olive oil, minced garlic, julienned basil, red pepper flakes, kosher salt, and black pepper. Mix everything together well, then cover and let it sit at room temperature for 4 hours so all those beautiful flavors can come together.
02 -
When you're ready to eat, bring a large pot of salted water to a rolling boil. Add a splash of olive oil to the water, then cook the angel hair pasta according to package directions until it's perfectly al dente.
03 -
Drain the pasta really well and add it straight to the bowl with your marinated tomatoes. Sprinkle in the freshly grated Parmesan and add a few more fresh basil leaves. Toss everything together until it's beautifully combined.
04 -
Serve the pasta right away while it's warm, topped with extra Parmesan cheese and fresh basil leaves for that perfect finishing touch. This is summer on a plate!
# Tips:
01 -
This vibrant pasta dish captures the essence of summer with sweet cherry tomatoes, fragrant basil, and sharp Parmesan cheese.
02 -
The 4-hour marinating time is key - it allows the tomatoes to release their juices and create a naturally delicious sauce.
03 -
Use the best quality ingredients you can find - good olive oil, fresh basil, and real Parmigiano-Reggiano make all the difference.
04 -
This dish is best served at room temperature or slightly warm, making it perfect for hot summer days when you don't want heavy food.