Ingredients
– 4 pints halved cherry tomatoes
– 1/2 cup olive oil (plus a splash for cooking the pasta)
– 6 cloves minced garlic
– 18 julienned large basil leaves (plus more for serving)
– 1/2 teaspoon crushed red pepper flakes
– Kosher salt to taste
– 1/2 teaspoon freshly ground black pepper
– 1 pound angel hair pasta
– 1 1/2 cups freshly grated Parmesan cheese (with additional for serving)
Instructions
1-First, combine 4 pints of halved cherry tomatoes, 1/2 cup of olive oil, 6 cloves of minced garlic, 18 julienned large basil leaves, 1/2 teaspoon of crushed red pepper flakes, kosher salt to taste, and 1/2 teaspoon of freshly ground black pepper in a large bowl.
2-Cover the bowl and let it rest at room temperature for 4 hours to meld the flavors and let the tomatoes release their juices.
3-Just before serving, bring a large pot of salted water to a boil and add a splash of olive oil, then cook 1 pound of angel hair pasta until al dente, usually about 3-4 minutes.
4-Drain the pasta and immediately toss it with the marinated tomato mixture and 1 1/2 cups of freshly grated Parmesan cheese in the bowl.
5-Garnish with extra basil leaves and additional Parmesan cheese before serving to enhance the fresh taste.
Last Step:
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🌞 Allow the tomatoes to marinate for several hours to draw out their juices and infuse the olive oil.
🧄 Use fresh garlic and basil for the best aromatic flavor.
🍝 Be careful not to overcook angel hair pasta; al dente texture complements the fresh sauce.
- Prep Time: 10 minutes
- Marinating Time: 4 hours
- Cook Time: 8 minutes
- Category: Main Dish
- Method: No-cook sauce with boiled pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving