summer pasta...

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A must make as this pasta is made with cherry tomatoes and basil and garlic and olive oil and just screams summerl.  The tomatoes are halved, all ingredients are mixed together and the mixture sits at room temperature for 4 hours.  Then, once the pasta is cooked, it is almost completely drained, mixed with the tomatoes and topped with tons of Parmesano Regiano Cheese or that's what I used.  A bit more basil is added to give the dish a fresh look and voila...  Summer Garden Pasta via The Barefoot Contessa.  It was wonderful!

Summer Garden Pasta

Total Time: 4 hr 20 min

Prep: 15 min

Inactive: 4 hr

Cook: 5 min

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Yield: 6 servings

Level: Easy
Ingredients

• 4 pints cherry tomatoes, halved
• Good olive oil
• 2 tablespoons minced garlic (6 cloves)
• 18 large basil leaves, julienned, 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

Directions

• 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.

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