Angel Hair Pasta with Tomatoes and Basil

By cacelias

Fantastic pasta recipe. Especially good with fresh herbs from your garden. Quick, simple and delicious!

Recipe from Ina Garten, compliments of "Ask the Barefoot Contessa", House Beautiful Magazine

Ingredients

• 2 tablespoons plus 2 teaspoons Kosher salt, divided
• 1/2 cup good olive oil, plus extra for the pasta pot
• 2 tablespoons minced garlic (6 cloves)
• 4 pints small cherry tomatoes or grape tomatoes
• 18 large basil leaves, julienned
• 2 tablespoons chopped fresh Italian leaf parsley
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 3/4 pound dried angel hair pasta
• 1 1/2 cups freshly grated Parmesan cheese
• extra basil and grated Parmesan for serving

Details

Servings 6

Preparation

Step 1

Bring a large pot of water to a boil and add 2 tablespoons salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, two teaspoons salt, pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5-7 minutes, tossing occasionally, until the tomatoes begin to soften, but don't break apart.

While the tomatoes are cooking, add the angel hair pasta to the pot of boiling water and cook for two minutes, or according to the package directions. Drain the pasta, reserving some of the pasta water (at least 1 cup).

Place the pasta in a large serving bowl, add the tomatoes and Parmesan, and toss well. Add some of the pasta water if the pasta seems too dry. Taste and adjust seasonings if necessary. Sprinkle with the extra basil on top and a big bowl of extra Parmesan on the side.