Before summer cometh to a close, I hope you make this pasta. It is so simple and delicious. The tomatoes, the basil, the balsamic. Golly Pete, it’s delicious. The key is letting the tomatoes marinate and soften. Ina Garten taught me that and she’s the queen so we trust her wholeheartedly. 

I originally made this recipe with lentil pasta, but I have got to say that thin spaghetti or angel hair is the way to go. It’s so light and vibrant and the perfect meatless summertime meal. The leftovers also taste delicious cold.

BRUSCHETTA PASTA INGREDIENTS

• 1 box thin spaghetti or angel hair pasta
• Halved cherry tomatoes
• Olive oil
• Balsamic vinegar
• Minced garlic (I typically use thawed cubed frozen garlic here!)
• S&P
• Fresh basil leaves
• Freshly grated Parmesan cheese (optional, for topping)

HOW TO MAKE BRUSCHETTA PASTA

EARLIER IN THE DAY

• STEP 1: Combine olive oil, balsamic, garlic, salt, and pepper.

• STEP 2: Pour that mixture over the halved tomatoes.
• STEP 3: Cover the tomato bowl with plastic wrap or foil and let marinate for at least 1 hour on the counter (though longer is better*!).

*The reason you want to give the tomatoes plenty of time to sit in the oil and balsamic is that, over time, the acid will soften the tomatoes and they will actually get juicier (thanks, Ina!). They are truly bursting with flavor! I like to give mine at least 2 hours to marinate, whenever I can.

WHEN IT’S TIME TO EAT

• STEP 4: Put water on to boil and cook the pasta according to package directions.
• STEP 5: Once the pasta is cooked through, drain and immediately toss with the marinated tomatoes and all of their juices. 

• STEP 6: Top with fresh basil leaves and serve.
• STEP 7: Have a bowl of freshly grated Parmesan on the table for people to sprinkle on their bowls.