If you're like me, you've been craving light, zesty, summery meals after all the festivities featuring decadent seasonal treats. So, tonight I whipped up one of our favorite meals, a pasta tossed with olive oil, grape tomatoes, garlic and basil then sprinkled copiously with parmesan. So simple and so delicious, it really doesn't need any explanation. I'll just jump straight to the recipe.
Summer Garden Pasta
adapted from Barefoot Contessa at Home

4.5 pints grape tomatoes, sliced in half.
1/2 cup olive oil
6 cloves minced garlic
1 bunch of basil leaves, about the size depicted above, cut chiffonade style. Leave a few whole for garnish
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound whole grain angel hair or linguine pasta.
2 cups freshly grated Parmesan cheese 

Combine the tomatoes, oil, garlic, basil, red pepper flakes, salt and pepper in a large bowl. Stir to combine and let sit for as long as you can stand it! Ina Garten recommends at least 4 hours, but I usually can only handle waiting 2 hours, and it's still delicious! About 15 minutes before you are ready to serve, boil water for your pasta, and cook according to the package directions. Drain and add to tomato oil mixture. Toss with 1 cup parmesan cheese and plate. Garnish with a few whole basil leaves and sprinkle with a bit more parmesan.

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