From Barefoot Contessa
Serves 6
*4 pints cherry tomatoes, halved
*6 cloves garlic, minced
*18 basil leaves, julienned, plus extra for serving
*1/2 tsp crushed red pepper flakes
*salt
*pepper
*1 pound angel hair pasta
*1 1/2 cup grated Parmesan cheese, plus extra for serving
Combine cherry tomatoes, 1/2 cup olive oil garlic, basil leaves, red pepper flakes, 1 tsp salt and pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for 4 hours.
Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tbswp salt to boil and add the pasta. Cook pasta al dente, 2 to 3 minutes. Drain pasta well and add to bowl with cherry tomatoes. Add cheese and some fresh basil leaves and toss well. Serve in bowls with extra cheese and another splash of olive oil.
This looks super tasty! I need to pick up these easy Italian recipes so I don't rely on Mandola's so much. I have found myself watching Food Network during the day and even sitting through episodes of chefs I don't normally watch, like Barefoot Contessa, Paula Dean, etc. Yesterday, BC did a whole episode on cooking farm to table veggies. One of the recipes is pretty similar to this one.
ReplyDeletehttp://www.foodnetwork.com/recipes/ina-garten/scalloped-tomatoes-recipe/index.html