Wednesday, September 17, 2014

Capellini with Fresh Cherry Tomatoes and Basil


Kosher salt
1/2 c olive oil, plus extra for the pot
2 Tb minced garlic (6 cloves)
4 pts small cherry or grape tomatoes
18 large basil leaves, julienned
2 Tb chopped fresh curly parsley
2 tsp chopped fresh thyme leaves
1 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
12 oz capellini or angel hair pasta
1 1/2 c freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving


Bring a large pot of water to a boil and add pasta.

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.

 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.

*I made this last night (motivated by a plethora of cherry tomatoes) and it was DELISH!  I didn't add the red pepper flakes, but left them in the recipe for you to decide.  I cooked the tomatoes on low for probably about twice as long as the recipe says, so they would break open more.  Hope you enjoy!
**Tried them with the pepper flakes and it made it much spicier.  I suggest you add a cautious amount and see what you think.  Or leave them out completely like I did when I made them the first time.

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