This summer garden pasta dish is a take on a recipe I picked up from our friends Ryan and Emily, who we moved in with for several months shortly after Espen was born. Instead of cherry tomatoes, Emily would use canned petite diced tomatoes as more of a tomato sauce base (which is a great option during the winter months), but the end flavor is pretty much the same.
Serve with chicken or flank steak for added protein and warm bread for added indulgence.
SUMMER GARDEN PASTA
- 6 Tablespoon Olive Oil, plus more as needed
- 1 to 2 Tablespoons Garlic*, minced
- 4 Cups Cherry Tomatoes, halved
- 15-20 Basil Leaves, chopped
- S & P, to taste
- 1 Pound Angel Hair Pasta
- 1-1/2 Cup Parmesan Cheese – grated, shredded, or shaved :)
- Start by prepping all the ingredients as this dish comes together quickly and there isn't much downtime in-between steps!
- Bring a large pot of water (add 1 tablespoon olive oil and salt) to a boil and cook pasta according to package direction… (it should only take a few minutes!)
- While the water heats up, warm the olive oil over medium-high heat, and sauté the garlic for a couple minutes. Add tomatoes and some salt and pepper and continue to cook for a few minutes until tomatoes have softened slightly. Remove from heat, add prepared pasta, parmesan, and basil and toss together.
- Add salt and pepper, parm, and olive oil as needed. Serve immediately and enjoy!
Some of my favorite foods and recipes are ones I’ve learned from family and friends which makes me think that we need to bring back recipe cards and family cookbooks. Do you agree!?
Tag me @raeannkelly or leave a comment here if you try it!