First, I would like to apologize to my followers for the mishap on Friday. I was working on this post entry and accidentally hit “publish” instead of “preview.” So, you may have received an email saying there was a new post only to find an ingredient list and no instructions. I wasn’t ready! Why is this the only electronic thing that doesn’t ask, “Are you sure?” and then make you hit the “yes” button. Anyway, I am sorry for this incident. And, please let this serve as a preemptive apology for when it happens again. As I’m sure it will. Several more times.
It was HOT last week! Unseasonably hot even for St. Louis. If you want a delicious summery dinner without heating up the kitchen too much, this is the perfect solution.
This recipe comes from my hero, Ina Garten. Pretty much everything I have ever made of hers turns out amazing. And I have made a lot of her recipes. I will warn you, this is so good I could eat the entire batch by myself. If you want her exact recipe, click here. I have made a few adjustments below.
The original recipe has too much garlic for me which, if you know me, is truly shocking. I think it is because it is a raw sauce. Since the garlic is never cooked, that flavor doesn’t get toned down at all. So, I have really cut down on the garlic and tweaked a few other things.
This is a make ahead sauce. You put the ingredients in the serving bowl you plan to use and let it sit on your counter for at least 4 hours. Then, you add the noodles and cheese, give it a toss and dinner is served. Another home run Ina! Lovely with a crisp white wine.
Summer Garden Pasta
- 2 pints/containers Grape Tomatoes halved
- 1/2 c Extra-Virgin Olive Oil
- 1/4 tsp Crushed Red Pepper Flakes
- 1 clove Garlic minced
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 15 large Basil Leaves plus extra for serving
- 1 lb Angel Hair Pasta
- 2/3 c Parmigiano-Reggiano Cheese plus extra for serving
- up to 1 c Reserved Pasta Water
- In the bowl you plan to serve from later, add the tomatoes and olive oil.
- When adding the crushed red pepper, I actually crush it more in my hand as I am sprinkling in the dish. I feel like it releases more of the flavor.
- Add the garlic, salt and pepper
- I use my very sharp kitchen shears to cut the basil into julienned strips right over the bowl.
- Toss the sauce a little bit with some tongs and cover it with plastic wrap. Leave it to sit on your counter for at least 4 hours. The tomatoes will release their juice and you will have a delicious fresh sauce.
- This pasta comes together quickly so don't move on to this part until you are really ready to go, table is set, etc... Bring a large pot of water to a boil and salt heavily. Boil the pasta until al dente, about 3-4 minutes. When the pasta is ready, use the tongs to transfer the noodles from the pot directly to your serving bowl. Sprinkle with the cheese. Use the tongs to toss everything together.
- The noodles do tend to stick together in this dish. Add the reserved pasta water as necessary.
- Garnish with some more fresh basil and serve with some additional cheese on the side.
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