Summer Garden Pasta (Printable Version)
# What You'll Need:
→ Produce
01 -
1 1/2 pounds cherry tomatoes (about 4 cups)
02 -
4 cloves garlic
03 -
1 large bunch fresh basil (enough for 1 packed cup of leaves)
→ Dairy
04 -
6 ounces Parmesan cheese (about 2 cups freshly grated or 1 3/4 cups store-bought grated)
→ Pantry
05 -
1/4 cup extra-virgin olive oil
06 -
2 tablespoons red wine vinegar
07 -
1 1/2 teaspoons kosher salt
08 -
1 teaspoon freshly ground black pepper
09 -
1/2 teaspoon red pepper flakes (optional)
10 -
1 pound dried angel hair pasta
# Step-by-Step Directions:
01 -
Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, halve the cherry tomatoes. Finely grate the Parmesan cheese. Finely grate the garlic cloves. Pick the leaves from the basil until you have 1 packed cup, then coarsely chop.
02 -
Place the tomatoes, garlic, olive oil, red wine vinegar, kosher salt, black pepper, and red pepper flakes (if using) in a large heatproof bowl and stir to combine.
03 -
Add the dried angel hair pasta to the boiling water and cook according to package instructions until just al dente. Transfer 1/4 cup of the pasta water to the bowl of tomatoes. Drain the pasta.
04 -
Add the pasta and Parmesan to the bowl of tomatoes. Toss with tongs until the pasta is evenly coated. Add the basil and toss again until combined.
# Helpful Notes:
01 -
Leftovers can be refrigerated in an airtight container for up to 3 days, but the basil may darken.