20 Minute Cherry Tomato and Basil Angel Hair

• Produce

  • 1 cup Basil, loosely packed
  • 2 lbs Cherry or grape tomatoes
  • 5 Garlic cloves, large

• Baking & Spices

  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan, grated

• Other

  • 1/2 pound angel hair

Found on ohsweetbasil.com

Description

Ingredients

• ½ pound angel hair
• 2 tablespoons olive oil
• 5 large garlic cloves, thinly sliced
• 2 pounds cherry or grape tomatoes
• 1 cup loosely packed basil, roughly chopped
• ¾ teaspoon salt, plus more for seasoning
• ½ cup grated parmesan, plus more for garnish

Directions

• Bring a large pot of water to a rolling boil. Add in a good handful of salt. Add pasta. Cook aldente or until pasta is slightly undercooked. Using tongs remove pasta from water into a colander. Reserve cooking liquid.
• While pasta is cooking, add garlic and olive oil to a very large skillet. Turn the heat on medium and cook until garlic becomes soft, about two minutes.
• Turn the heat to a medium-high and add tomatoes and salt. Cook two minutes.
• Add ½ cup of starchy cooking liquid leftover from pasta. Bring the mixture to a boil and reduce to a simmer for five minutes — the tomatoes should be starting to burst. If they haven’t gently push on them using the back of a wooden spoon. You only want about half to burst. Add pasta, cook another two minutes.
• Turn the heat off, add basil and parmesan cheese. Toss to coat. If needed add more starchy pasta water.
• Season to taste with salt and pepper.
• Serve with extra grated parmesan cheese.

Nutrition