Capellini with Tomatoes and Basil

Ingredients

• 0.8 pound angel hair pasta dried
• 6 servings extra basil and parmesan grated chopped for serving
• 18 large basil leaves julienned
• 1 teaspoon pepper black freshly ground
• 2 tablespoons curly-leaf parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 6 cloves garlic minced
• 4 pints grape tomoatoes 
• 6 servings kosher salt 
• 0.5 cup olive oil good for the pot
• 1.5 cups parmesan cheese freshly grated
• 0.5 teaspoon pepper flakes red crushed

Equipment

• bowl
• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
3. Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan.
4. Add the garlic to the oil and cook over medium heat for 30 seconds.
5. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
6. While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package.
7. Drain the pasta, reserving some of the pasta water.
8. Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well.
9. Add some of the pasta water if the pasta seems too dry.
10. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.