Yesterday I featured a recipe using blueberries (candy from the produce aisle, right?) so today let’s talk about cherry tomatoes. I love cherry tomatoes in the summertime; I tend to stay away from them in the wintertime. But during summer, when they’re bursting with sweetness, and so plump and juicy, I adore them!
Oh, and let’s also briefly discuss heat and humidity. The formidable duo has been New York’s theme song lately; that humidity is a killer! You can’t stand outside for more than about two minutes before perspiring, and ten minutes of walking transforms you into a sweaty, exhausted bowl of hot mess. So a no-cook pasta sauce is most definitely in order.
This one does take a little planning, as the sauce has to meld together for about four hours. But it’s all hands off time, and it’s worth it. This dish is so fresh, light, filling, and juicy; and if you’ll allow me one horrid cliché, it really is summer in a bowl.
You can use any long cut pasta here that you want; I used angel hair for two reasons. 1) because I love it; and 2) because it cooks fast, and I didn’t want to have heat on any longer than necessary. Enjoy!
Source: Barefoot Contessa at Home by Ina Garten
4 pints cherry tomatoes, halved (get whatever looks best that day)
Extra virgin olive oil
6 garlic cloves, minced
18 large basil leaves, julienned, plus extra for serving
1/2 tsp crushed chile flakes
½ tsp black pepper
1 lb. dried angel hair pasta, or other long-cut pasta of your choosing
1 ½ cups grated Parmesan cheese, plus extra for serving
Combine the cherry tomatoes, ½ cup olive oil, garlic, basil, chile flakes, 1 tsp salt, and the black pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for 4 hours.
Just before you’re ready to serve, bring a large pot of salted water to a boil. Cook the pasta according to package directions. When the pasta is ready, drain well and add it to the bowl of tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve with extra cheese.