This dish was inspired by Ina Garten’s “Capellini with Tomatoes and Basil” recipe found here. We made it with some changes including angel hair pasta. It turned out very good. Had it about 4 days later with grilled rosemary lemon chicken and it was better than when fresh.

Ingredients:

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
6 average tomatoes
18 large basil leaves, julienned
2 teaspoons chopped fresh dried thyme leaves
1 T teaspoon freshly ground black pepper
2 teaspoons crushed red pepper flakes
1/2 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Directions:

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

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up.

While the tomatoes are cooking, add the pasta to the pot of boiling water. Drain the pasta, reserving some of the pasta water.

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. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.