4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1½ cups freshly grated Parmesan cheese, plus extra for serving
Step 1: Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Step 2: Just before you’re ready to serve, bring a large pot of water and 2 tablespoons salt to a boil and add the pasta.
Step 3: Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!).
Step 4: Drain the pasta well and add to the bowl with the cherry tomatoes.
Step 5: Add the cheese and some extra fresh basil leaves and toss well.
Step 6: Serve in big bowls with extra cheese on each serving.