Summer garden pasta

Summer garden pastaOne of my favorite things about summer is a leisurely visit to the farmer’s market. Bright colors … delicious smells … it’s basically heaven perusing through all of the different types of fresh  produce and fruit. As I flipped through one of my Barefoot Contessa cookbooks a couple of weekends ago, I came across this summer garden pasta. It takes a lighter pasta, a bountiful helping of grape tomatoes, and fresh basil, and mixes it all together with a light herby sauce.

It’s perfectly summer.

4 pints grape tomatoes, halved
Olive oil
2 tablespoons minced garlic (about 6 cloves)
18 large basil leaves, julienned, plus extra for serving
½ teaspoon crushed red pepper flakes
Kosher salt
½ teaspoon black pepper
1 pound dried angel hair pasta
1½ cups freshly grated Parmesan cheese, plus extra for serving


  1. Combine the grape tomatoes, ½ 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.
  2. 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.
  3. Cook al dente according to the directions on the package. Drain the pasta well and add to the bowl with the cherry tomatoes.
  4. 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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