Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Vegetarian • A family favorite

2020 Cookbook

Summer Garden Pasta

Recipe by Meri Brown

Heat
See method
Time
2–3 min
Makes
Not recorded

Summer Garden Pasta, preserved in the Brown Family Cookbook 2020.

01

Ingredients

  • 4 pints cherry tomatoes, halved Kosher salt Good olive oil
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic (6 cloves)
  • 1 pound dried angel hair pasta
  • 18 large basil leaves, julienned, plus
  • 1 ½ cups freshly grated Parmesan extra for serving
  • cheese, plus extra for serving
  • ½ teaspoon crushed red pepper flakes
  • 1. Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper
  • flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap,
  • and set aside at room temperature for about 4 hours.
  • 2. Just before you're ready to serve, bring a large pot of water with a splash of olive
  • oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to
  • the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain
  • the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and
  • some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving. 2006, Barefoot Contessa at Home

02

Method

  1. 01

    4 pints cherry tomatoes, halved Kosher salt Good olive oil ½ teaspoon freshly ground black pepper 2 tablespoons minced garlic (6 cloves) 1 pound dried angel hair pasta 18 large basil leaves, julienned, plus 1 ½ cups freshly grated Parmesan extra for serving cheese, plus extra for serving ½ teaspoon crushed red pepper flakes

  2. 02

    Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper

  3. 03

    flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

  4. 04

    Just before you're ready to serve, bring a large pot of water with a splash of olive

  5. 05

    oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving. 2006, Barefoot Contessa at Home