Summer Garden Pasta

Adapted from Ina Garten, with a small twist of my own.

What do cherry tomatoes, fresh basil and lots of garlic have in common?  It’s called - super easy pasta, perfect for summer time and entertaining.  Ina Garten sure had it right when she said that this dish looks like summer, and I have to say that it’s one of my favorite go to recipes when the weather gets warm.

This pasta dish is super easy, requires just a few ingredients, and has minimal prep time.  Another reason why I enjoy making this dish is I can prepare the main ingredients early in the afternoon and then tend to other activities while the tomatoes are marinating.

Serve this dish with a crusty piece of French bread, a glass of wine and you have a fabulous summer evening meal!

Ingredients

• 1 pound dried angel hair pasta
• 4 pints cherry tomatoes, halved
• Good olive oil
• 2 tablespoons minced garlic (4-6 cloves)
• 18 large basil leaves, julienned
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups freshly grated Parmesan cheese
• A few Bocconcici cheese balls for extra cheesiness (this is my twist)

Directions

Combine the halved cherry tomatoes, 1/4 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 2 - 4 hours.

Just before you are ready to serve, bring a large pot of water with 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 toss well. Serve in big bowls and add the Bocconcici balls on each serving.  Drizzle a little olive oil over the top and you are good to go!