What a fabulous almost no-cook dinner this is for a warm end-of-summer evening! The recipe is from the Barefoot Contessa At Home cookbook a decade ago, but Ina just posted it on her Instagram account and reminded all of her legions of fans this is what we should be making now! Four hours ahead, you marinate cherry tomatoes in olive oil, garlic, and basil and set it aside. When it’s time to eat just cook some angel hair pasta and toss it in along with lots of Parmesan cheese. Fresh, simple and foolproof!
4 pints cherry tomatoes, halved
Good olive oil
2 Tbs. minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 tsp. crushed red pepper flakes
Kosher salt
1/2 tsp. freshly ground 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 tsp. 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 basil leaves and toss well. Serve in big bowls with extra cheese on each serving. Serves 6-8.
Note: As much as I love garlic, I would go a bit easy on it here; as it is uncooked and therefore powerful.
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