Summer Garden Pasta
2 Jul
Jess from Cookbook Habit had a short post on her blog about a pasta recipe from Ina Garten with tomatoes, basil, garlic and parmesan cheese. I had originally wanted to make it for my dinner party last weekend but we ended up doing pizzas instead. But I had that dish on my mind and I couldn’t find my cookbook that the recipe was in – so Jess was kind enough to send it to me.
We had it tonight for dinner – and as it necessary when you make an Ina recipe, I cut it in half. I really decreased the amount of garlic but holy schneikes! I am still breathing garlic breath. Yowza!
So my helper and I got the sauce going – she did all the work, I took the pictures:
She cut all the grape tomatoes in half, then went outside to our lavish, full grown herb garden (heavy sarcasm here!) and was able to get enough basil to chop up – of course, we no longer have ANY basil left, and with this heat, I am sure this is the last of it!
Just look at this – 
Absolutely delicious! I threw in a few bocconcini per Jess’ recommendation, and it was fantastic. I will be making this again really soon – with a lot less garlic next time!
Summer Garden Pasta – adapted from Ina Garten, Barefoot Contessa at Home
4 pints cherry tomatoes, halved
good olive oil
1 tbs. minced garlic
18 large basil leaves, julienned, plus more for serving
1/2 tsp crushed red pepper flakes
kosher salt
1/2 tsp freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving (she
suggests grinding cheese in a food processor fitted with a metal
blade, instead of grating – gives it a nice texture)
Combine 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.
Just before you’re ready to serve, bring a large pot of water with a
splash of olive oil and 2 TB salt to a boil and add the pasta. Cook al
dente according to package directions (about 2-3 minutes). Drain pasta
well and add to the bowl with the cherry tomatoes. Add the cheese and
some extra fresh basil leaves and toss well. Serve in big bowls with
extra cheese on each serving.
The tomatoes and the basil look so pretty together. It sounds really good!
Oh wow – sorry I gave you garlic breath! I didn’t notice that when I made it, but maybe I am just clueless about having garlic breath? I have been using those frozen minced garlic cubes in lieu of the awful supermarket garlic I usually get, so maybe that’s milder…well, I’m glad you enjoyed it anyway!
I’ve been looking for a simple summer angel hair pasta and I have that cookbook! Thanks for the idea.
ahhh perfect thank you! I’ve got basil growing in my garden I can use in this!