Summer Garden Pasta

Ingredients

• 1 pound angel hair pasta dried
• 18 large basil leaves julienned for serving
• 0.5 teaspoon pepper black freshly ground
• 4 pints cherry tomatoes halved
• 6 cloves garlic minced
• 6 servings kosher salt 
• 6 servings olive oil good
• 1.5 cups parmesan cheese freshly grated for serving
• 0.5 teaspoon pepper flakes red crushed

Equipment

• bowl
• pot
• plastic wrap

Directions

1. Watch how to make this recipe.
2. 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.
3. 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!).
4. Drain the pasta well and add to the bowl with the cherry tomatoes.
5. Add the cheese and some extra fresh basil leaves and toss well.
6. Serve in big bowls with extra cheese on each serving.