Ingredients

4 pints cherry tomatoes, halved

Good olive oil

2 tablespoons minced garlic (6 cloves)

18 large basil leaves, julienned, plus extra for serving

½ teaspoon crushed red pepper flakes

Kosher salt

½ teaspoon freshly ground black pepper

1 pound dried angel hair pasta

1½ cups freshly grated Parmesan cheese, plus extra for serving

Directions

Step 1: Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl.  Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Step 2: Just before you’re ready to serve, bring a large pot of water  and 2 tablespoons salt to a boil and add the pasta.  

Step 3: Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!).  

Step 4: Drain the pasta well and add to the bowl with the cherry tomatoes.  

Step 5: Add the cheese and some extra fresh basil leaves and toss well.  

Step 6: Serve in big bowls with extra cheese on each serving.