| Level: | Easy |
| Yield: | 6 servings |
| Level: | Easy |
| Yield: | 6 servings |
Ingredients
- Kosher salt
- 1/2 cup good olive oil, plus extra for the pot
- 2 tablespoons minced garlic (6 cloves)
- 4 pints small cherry tomatoes or grape tomoatoes
- 18 large basil leaves, julienned
- 2 tablespoons chopped fresh curly parsley
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon 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 grated Parmesan, for serving
Instructions
- 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, 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 564 |
| Total Fat | 29 g |
| Saturated Fat | 8 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 23 g |
| Cholesterol | 25 mg |
| Sodium | 821 mg |
| Serving Size | 1 of 6 servings |
| Calories | 564 |
| Total Fat | 29 g |
| Saturated Fat | 8 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 23 g |
| Cholesterol | 25 mg |
| Sodium | 821 mg |
Reviews
Fast easy and fresh. Since I have Vidalia Onions this time of year, I added those in…some sauteed and some fresh to see which I liked (turns out both). This was very good…..Ina comes through again. xoxoxo
One of my husband’s favorite dishes. It’s a regular for us. Our favorite variation is to sauté shrimp until barely pink in olive oil, butter, garlic and the red chili flakes. Put the shrimp aside and add the tomatoes and fresh herbs. I use fresh or dried thyme, depending on what I have. I’ve also added fresh Italian oregano from my garden. We like the tomatoes soft and lightly mashed to add to the sauce. Then I turn off the heat before adding the cheese and a little pasta water to make the sauce, add the pasta and the shrimp including any drippings. So delicious! Thank you Ina!!
Admittedly altered a bit – used fresh mozz pearls instead of parm. Put them in too early so melted too much. Otherwise perf for summer – light and fresh. August is opportune with Alfeo’s tomatoes
Winner Winner! I will make this delicious recipe again and again!
Delicious
Excellent
This was so flavorful and easy! Definite do-over.
JUST DELICIOUSE! EASY
Good flavor from the garlic basil Parmesan cheese and tomatoes. I added some asparagus and next time I will cut the amount of tomatoes and add some roasted shrimp.
Restaurant quality. Sounds like a lot of olive oil, but it is not. Ina does it again! Great use of tomatoes and fresh basil. I’ve made this many, many times. Everyone loves it.