Summer Pasta

This is an amazing, fresh summer dish.  I love finding new recipes that I want to make over and over again and this is one of them.  In fact, I've already made it twice since discovering it less than two weeks ago!  And the best part is that it's so simple.

I got the idea for this recipe from a Barefoot Contessa recipe I saw on one of her shows.  I've changed the quantities and the cheese, but otherwise it's pretty much the same.  You can see her version here.

Summer Pasta

2 cups cherry or grape tomatoes, halved
1 clove garlic, minced
9 leaves fresh basil, julienned
1/4 tsp. crushed red pepper flakes (or more if you like it spicy)
1/4 cup olive oil
Kosher salt, to taste (about 1/4 - 1/2 tsp)
1/4 tsp. black pepper
1/4 - 1/2 cup mozarella pearls (or small diced)

1. Mix above ingredients, cover, and let sit at room temperature for 3 to 4 hours.

2. Boil angel hair pasta (1/2 - 3/4 pound). Drain when al dente, but don't worry about getting all the water out - a little bit left will help keep the pasta from being too dry.

3. Mix cooked pasta with tomato mixture and serve immediately.  It's extra delicious if topped with a little more fresh basil and parmesan cheese!

It's suppose to be tomato-heavy, so this will serve about 4 people, depending on appetites!

Enjoy!