Feed Me: Fresh Tomato and Basil Pasta

I’m trying to eat as many tomato based meals as possible since the summer season is coming to an end.  I was inspired by this recipe by Barefoot Contessa.  Everything she makes is seasonal, simple and delicious.  I was too impatient to wait four hours for the tomato mixture to marinate so I simmered it on the stove. It came out just as tasty.  I topped it with fresh parmesean and it was ready to devour.  I picked linguine as the base since it’s my favorite pasta.  For a low carb option this would be delicious on zucchini noodles.

Favorite Recipes with Tomatoes:

Homemade tomato sauce 

Homemade tomato pasta and spaghetti squash

Bacon Carbonara

Caprese Salad

Fresh Tomato and Basil Pasta

Fresh Tomato and Basil Pasta 3

 

Fresh Tomato and Basil Pasta 2

 

Fresh Tomato and Basil Pasta Recipe by Ina Garten

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 **I used Linguine
1½ cups freshly grated Parmesan cheese, plus extra for serving

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.

Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

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