One 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
2 tablespoons minced garlic (about 6 cloves)
18 large basil leaves, julienned, plus extra for serving
½ teaspoon crushed red pepper flakes
½ teaspoon black pepper
1 pound dried angel hair pasta
1½ cups freshly grated Parmesan cheese, plus extra for serving
- 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.
- 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. 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.