|The sliced tomatoes, tossed with the rest of the|
ingredients, ready to marinate.
Cherry tomatoes are almost always good, even when it isn't tomato season. I found some sold on the vine -- they were a luscious dark red, and juicy-sweet. How fortuitous to then stumble upon Ina Garten's recipe for Summer Garden Pasta. What's more, I could also use some of the last of my garden basil in this dish.
I tossed all the ingredients in a bowl, and went for a swim. At dinner time, all I had to do was throw together a salad while the pasta boiled, and voila.
Ina's Summer Garden Pasta
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
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
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.
The online recipe even includes some how-to videos, though you won't need visual help creating this simple dish.
|5 hours later, tossed with cooked|
Dreamfield's low-GI spaghetti.
|Time to chow down with a nice Zin.|