Ina's summer garden pasta

NOTE: I cut the tomato portion of the original recipe in half, as 4 pints of tomatoes were a bit too much for us, and my kids really don't want a bowl full of tomatoes. 


  • 2 pints cherry tomatoes, halved 
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon minced garlic (4 cloves) 
  • 10-12 large basil leaves, julienned, plus extra for serving 
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper to taste
  • 1 pound angel hair pasta or capellini
  • 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

Wash up the cherry tomatoes and basil.  Cut the tomatoes in half.  Slice up the basil into thin strips.
Combine the cherry tomatoes,1/2-cup olive oil, minced garlic, chopped basil,1/2-teaspoon red pepper flakes, 1-teaspoon kosher salt and freshly ground pepper in a large bowl and toss to combine.  Cover with plastic wrap, and set aside at room temperature for a minimum of 4 hours.  
Just before you're ready to serve, bring a large pot of salted water to a boil.  Add the capellini and cook according to the directions on the package (be careful, as it only takes 2 to 3 minutes to cook capellini pasta).  Drain the pasta well and add to the bowl with the cherry tomatoes.  
Give the pasta a toss and then add in the Parmesan cheese and mix together.  
Serve up the pasta in large bowls and top with some Parmesan cheese and fresh basil.