Description
Discover the secrets of making a vibrant Summer Garden Pasta with fresh vegetables. This easy recipe will guide you to a delightful, colorful summer meal.
Ingredients
- 1 1/2 pounds (680 g) cherry tomatoes (about 4 cup (960 ml) s)
- 6 ounce (170 g) s Parmesan cheese (about 2 cup (480 ml) s freshly grated or 1 3/4 cup (420 ml) s store-bought grated)
- 4 cloves garlic
- 1 large bunch fresh basil
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tablespoon (30 ml) s apple cider vinegar
- 1 1/2 teaspoon (8 ml) s kosher salt
- 1 teaspoon (5 ml) freshly ground black pepper
- 1/2 teaspoon (3 ml) red pepper flakes (optional )
- 1 pound (454 g) dried angel hair pasta
Instructions
- Fill a large pot with water and season it generously with salt, then heat it on medium-high until it starts boiling.
- While waiting, cut the cherry tomatoes into halves.
- Grate the Parmesan cheese finely or measure out the pre-grated cheese.
- Mince the garlic cloves.
- Remove the leaves from the fresh basil and chop them until you have a packed cup.
- In a large, heatproof bowl, combine the tomatoes, garlic, olive oil, apple cider vinegar, kosher salt, black pepper, and red pepper flakes, if you choose to include them. Stir everything together thoroughly.
- Cook the angel hair pasta in the boiling water, following the package directions until it reaches an al dente texture.
- Reserve 1/4 cup of the pasta cooking water and pour it into the tomato mixture. Drain the rest of the pasta.
- Add the pasta and Parmesan cheese to the bowl with the tomato mixture. Use tongs to toss until the pasta is well-coated.
- Incorporate the basil by tossing again until everything is well combined.
Notes
- Use a serrated knife to halve cherry tomatoes for clean cuts and even juice distributionnLet minced garlic rest for 5-10 minutes to enhance its natural flavor before addingnGradually add pasta cooking water to control sauce consistency to your liking
