Savor The Season With Summer Garden Pasta (Print version)
A fresh summer garden pasta with marinated tomatoes, basil, garlic, Parmesan, and a silky sauce made with hot pasta water.
# Ingredients:
For the tomato sauce
01 -
1 1/2 lb (680 g) cherry tomatoes, halved
02 -
1/4 cup (60 ml) extra-virgin olive oil
03 -
2 tablespoons red wine vinegar
04 -
4 garlic cloves, finely grated or minced
05 -
1 1/2 teaspoons kosher salt, plus more for the pasta water
06 -
1 teaspoon freshly ground black pepper
07 -
1/2 teaspoon red pepper flakes, optional
For the pasta
08 -
1 lb (450 g) angel hair pasta, spaghetti, or linguine
09 -
1 cup (80 g) freshly grated Parmesan cheese, plus more for serving
10 -
1 packed cup fresh basil leaves, torn or chopped
11 -
1/2 cup (120 ml) reserved pasta water, as needed
# Instructions:
01 -
Add the tomatoes, olive oil, vinegar, garlic, salt, black pepper, and red pepper flakes to a large heatproof bowl. Stir well and let stand for 15-20 minutes while you bring the pasta water to a boil.
02 -
Boil the pasta in well-salted water until just al dente according to the package directions. Reserve 1/2 cup pasta water, then drain.
03 -
Add the hot pasta to the tomato mixture. Sprinkle in the Parmesan and add 1/4 cup pasta water. Toss with tongs until the cheese melts and the tomato juices turn glossy.
04 -
Add the basil and toss again. Add more pasta water a tablespoon at a time if the pasta seems dry. Taste and adjust salt, pepper, or vinegar before serving.
05 -
Divide among bowls and top with extra Parmesan, basil, and a small drizzle of olive oil if desired.
# Good to know:
01 -
Best served immediately after tossing.
02 -
Tomatoes can marinate for up to 2 hours at room temperature.
03 -
Leftovers keep up to 3 days in the refrigerator.