Summer Garden Pasta
A delicious uncooked tomato sauce that takes advantage of summer tomatoes.
Servings: 4
Ingredients
- 4 pints cherry tomatoes
- Good olive oil extra virgin
- 2 tablespoons minced garlic 6 cloves
- 18 large basil leaves julienned, plus extra for serving
- ½ teaspoon crushed red pepper flakes
- Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound dried angel hair pasta or a linguine fini
- 1½ cups freshly grated Parmesan cheese plus extra for serving
Instructions
- Cut tomatoes in half and place in a large bowl. Add ½ cup olive oil, minced garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and pepper. Cover with plastic wrap, and set aside at room temperature for approximately 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 of Diamond Kosher salt or 1 generous tablespoon of regular salt. Bring 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 cheese and some extra fresh basil leaves and toss well. Serve immediately.
Notes
If you want a protein to go along, serve with grilled shrimp or grilled chicken.