Summer Garden Pasta

Photo by Katie Guymon

Tonight, my father-in-law stopped by to visit Avery. Thankfully, it wasn't one of those "fend for yourself" nights, and I already had dinner in the works. Even more thankfully, this summer garden pasta recipe is beyond simple (the sauce is no cook!), so it's great for spending time with your dinner guests and impressing them with this dish's fresh, summery flavors.

Summer Garden Pasta [adapted from Barefoot Contessa]

-4 pints grape tomatoes, halved
-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 whole wheat angel hair pasta
-1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

1. Combine the 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.

2. 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.

3. Use a fork to mash the tomatoes until their juices run.

4. 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.