Ina’s Capellini with Tomatoes and Basil

• Diamond kosher salt
• 1/2 c olive oil, plus extra for the pot
• 2 T minced garlic (6 cloves)
• 4 pints cherry tomatoes – or about 6 c diced tomatoes; using different colored tomatoes adds visual appeal
• 18 large basil leaves, julienned
• 2 T chopped fresh parsley 
• 2 tsp chopped fresh thyme leaves or about 1 tsp dried thyme
• 1 tsp ground black pepper (go light on this, if you’re not a spice fan)
• 1/2 tsp crushed red pepper flakes
• 3/4 lb dried capellini or angel hair pasta
• 1 1/2 c grated Parmesan cheese
• Extra chopped basil and grated Parmesan, for serving

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt (Deb suggests using less salt), the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.