Categories: Pasta

Ingredients

• Kosher salt
• 1/2 cup good olive oil, plus extra for the pasta pot
• 2 tbsp. minced garlic (6 cloves)
• 4 pints small cherry tomatoes or grape tomatoes
• 18 large basil leaves, julienned
• 2 tbsp. chopped fresh curly parsley
• 2 tsp. freshly ground black pepper
• 1/2 tsp. crushed red pepper flakes
• 3/4 pound dried capellini or angel hair pasta
• 1 1/2 cups freshly grated Parmesan cheese
• Extra chopped basil and cheese for serving

Directions

1. Bring a large pot of water to a boil and add two tbsp. of salt and splash of oil to the pot.

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

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

4. 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.

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