Angel Hair Pasta and Tomatoes and Basil

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Angel Hair Pasta and Tomatoes and Basil

  • Servings: 4
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Do not wince at the amount of garlic and olive oil.  Those make this dish memorable! Recipe adapted from Ina Garten


  • kosher salt for the pasta water
  • 3/4 pound dried angel hair pasta
  • 1/2 c olive oil, plus 1 T to to mix with the cooked pasta
  • 6 cloves of garlic, minced
  • 3 pints cherry tomatoes or Sun Gold tomatoes (be sure your tomatoes are tasty or the dish will suffer)
  • 2 medium tomatoes, coarsely chopped
  • 1 c loosely-packed basil leaves, coarsely chopped or torn (reserve a bit to sprinkle on the dish before serving)
  • 1 tsp thyme
  • 1 tsp black pepper
  • 1/4 – 1/2 tsp red pepper flakes, depending upon your spiciness preference
  • 1-2 tsp salt, to taste
  • a pinch of sugar
  • 1 1/2 c grated parmesan cheese (we’re looking at easy here- so buy it grated)

Bring a large pot of water to a boil and add 2 T salt.   When the water is boiling, add the pasta and cook according to the directions on the package.  Drain the pasta, reserving  about 1/2 c of the pasta water.  Add 1 T olive oil to the cooked pasta and mix well in order to keep the pasta from sticking and place in a serving bowl.

Heat 1/3 c olive oil in a large skillet or saucepan.  Add the garlic, tomatoes, basil, thyme, and pepper, red pepper flakes, salt, and sugar and cook over medium heat for 5-7 minutes, stirring now and then.   You want the cherry tomatoes to cook but remain whole and you want the juice from the cut up tomatoes to flavor the oil as they cook.

Add the tomato mixture and the parmesan to the pasta and mix gently but well.  If moisture is needed, add the reserved pasta water.  Garnish with a few bits of chopped basil.

Recipe brought to you by and Andy and Ann

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