Description
Fresh cherry tomatoes, basil, garlic, olive oil, and Parmesan create a light and flavorful summer pasta inspired by Ina Garten.
Ingredients
Scale
- 4 pints cherry tomatoes, halved
- 1/2 cup extra-virgin olive oil
- 2 tablespoons minced garlic
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 cup chopped fresh basil
- 1 pound angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese
- Extra basil for garnish
Instructions
- Slice cherry tomatoes in half and place them in a large bowl.
- Add olive oil, garlic, black pepper, red pepper flakes, salt, and chopped basil.
- Stir thoroughly and cover the bowl.
- Let the tomatoes marinate at room temperature for 4 hours.
- Bring a large pot of salted water to a boil.
- Cook angel hair pasta until al dente.
- Reserve 1/2 cup pasta water and drain the pasta.
- Add hot pasta to the marinated tomatoes.
- Stir in Parmesan cheese until combined.
- Add reserved pasta water if needed for a smoother sauce.
- Garnish with basil and additional Parmesan before serving.
Notes
- Use ripe cherry tomatoes for the best flavor.
- Do not refrigerate the tomatoes while marinating.
- Freshly grated Parmesan melts more smoothly.
- Serve immediately for the freshest taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8
- Sodium: 620
- Fat: 21
- Saturated Fat: 6
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 64
- Fiber: 5
- Protein: 18
- Cholesterol: 18