Pasta for a Warm Day

Here is a simple pasta that I love to make on a warm day as the sauce requires no cooking. You simply chop the ingredients and allow them to sit together at room temperature to let the flavors meld. Roy calls this the "Bruschetta Pasta" as the flavors are basically the same as what you might think of as a traditional burschetta topping. So, if you like that, you will probably like this. This is my modification of a recipe found in the Barefoot Contessa At Home Cookbook.


Pasta with Cherry Tomatoes, Basil and Garlic

3 pints cherry tomatoes, halved
15 large basil leaves, julienned
5 cloves garlic, finely minced
1/2 cup extra virgin olive oil
1/4 teaspoon red pepper flakes
3/4 teaspoon salt
1 pound linguini, spaghetti, or angel hair pasta
1 cup freshly shredded parmesan cheese, plus additional for serving

Combine first six ingredients in large serving bowl. Cover with plastic wrap and allow to stand at room temperature for 3-4 hours to allow the flavors to combine.

When ready to serve, cook pasta in boiling salted water until al dente. Drain and toss with tomato mixture in serving bowl. Stir in cheese and serve, passing additional cheese at the table.

Serves 4-6

Note: It's also nice to make this pasta with a mixture of cherry tomatoes, grape tomatoes, or mini heirloom tomatoes to get more variety in color and flavor.