This is her Summer Garden Pasta, a no-cook sauce with angel hair pasta, which takes less than 10 minutes to cook. It does have to marinate for 4 hours, but that's not active prep. Halve the tomatoes, chop the basil, and throw it all together after lunch, then when dinner time comes around, all you have to do is cook the noodles! Perfect for summers here in Vegas-no heating up your kitchen! Enjoy!
Summer Garden Pasta
Ingredients
- 4 pints cherry tomatoes, halved
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 18 large basil leaves, julienned, plus extra for serving
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound dried angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
Directions
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.
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 fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
SOOO easy, and delicious!
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