Quick & easy, this is a weekday dish that will sure to satisfy. The key to this delicate pasta is simple, fresh flavors. You want the taste of summer to shine through from the tomatoes and basil. The pasta can serve as an entrée or a side dish. If serving as a side dish, pair along with a simple grilled chicken or fish, and a crisp Italian white wine, such as a Falanghina.
- 12 oz Fresh Red & Yellow Cherry Tomatoes, sliced in half
- Fresh Basil leaves, chiffonade
- 3 Garlic Cloves, minced
- 1 box Angel Hair Pasta
- 1/4 cup Olive Oil
- Reserved Starch Water from Pasta
- Grated Parmesan, to taste
- Salt & Pepper, to taste
In a large pasta pot, bring water to a boil. Once the water is boiling, add a pinch of salt. Add the pasta and cook according to the box directions. When the pasta is done cooking, be sure to reserve some of the starchy water in a heat-resistant mug.
While the pasta is cooking, drizzle half of the olive oil in a medium-sized sauté pan over medium heat. Add the sliced tomatoes and gently turn them on occasion, ensuring they are cooking evenly. As they begin to soften & release their juices, turn down the heat to low and add the minced garlic. Be careful to not burn the garlic. Season with salt & pepper. Next, add some of the freshly cut basil.
Add a small amount of the starch water to the tomatoes. The starch water will assist in the sauce “sticking” to the pasta. Toss the pasta in the tomato pan and mix well. Drizzle with more olive oil and starchy water as needed. Season with salt & pepper and parmesan cheese, if desired. Top with more fresh basil leaves.