Summer Garden Pasta

 Saw this recipe from Ina Garten on Instagram today  - and it answereda cherry tomato prayer- we are currently getting 20-30 cherry tomatoes a day! Combined with our fresh basil this was so simple and so good with fresh right from the garden. NOTE: These tomatoes need to marinate for 4 hours at room temperature.

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. 

Reprinted from Barefoot Contessa at Home, Copyright 2005 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.