Summer Garden Pasta
extra virgin olive oil (this is the center of flavor for this dish, so get the best you can afford)
1.5 lbs cherry tomatoes, halved
1 bunch basil, sliced into thin strips (with a sharp knife to prevent bruising)
1~2 tablespoons minced fresh parsley
3 garlic cloves, minced
1/2 C freshly grated Pecorino Romano cheese (I like the bite this cheese has, but Parmiggiano Reggiano would be a great substitute)
1/4 teaspoon (more or less, depending on how much heat you want)
salt and pepper to taste
- In a large bowl, combine the tomatoes, garlic, basil, herbs, crushed red pepper flakes, and salt and pepper. Pour enough olive oil to cover the tomatoes half way. Toss to coat, cover and set aside. Let sit on the counter for up to 4 hours.
- Right before serving, toss tomato and oil mixture with the cheese and set aside. Cook pasta to al dente, reserving 1/2 cup of the cooking water. Drain and add directly into the tomato mixture. Toss to coat, adding cooking liquid to loosen the sauce as needed. Season with salt to taste. Serve immediately alongside a slice of hearty, crusty bread to sop up the sauce.