Cooking Instructions

In a shallow bowl, combine halved cherry tomatoes, minced garlic, julienned basil, and a generous drizzle of extra-virgin olive oil. Stir to combine, then cover the bowl with plastic wrap and let it sit at room temperature for about 4 hours to allow the flavors to meld. This resting time is crucial for allowing the tomatoes and basil to develop their full flavor.

After the marinating time, cook the angel hair pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining the pasta.

In a large mixing bowl, combine the cooked pasta with the marinated tomato mixture. Toss gently to coat the pasta with the sauce, adding reserved pasta water as needed to achieve your desired consistency.

Add freshly grated Parmesan cheese to the pasta and mix well. Season with kosher salt, freshly cracked black pepper, and crushed red pepper flakes to taste, making sure everything is well combined.

Serve the pasta warm, garnished with extra basil leaves and additional Parmesan cheese if desired.

Extra Tips

When preparing this dish, it's important to verify the tomatoes are evenly coated with the olive oil mixture to maximize flavor.

For a vegan option, you can replace the Parmesan cheese with grated Brazil nuts for a creamy alternative.

Additionally, consider serving the pasta with slices of sourdough baguette and a fresh green salad to round out the meal.

Avoid letting the tomato mixture sit overnight, as this may cause the tomatoes to become too soft and lose their vibrant texture.

Enjoy the freshness of summer with every bite!