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. 

This recipe was originally for a lentil pasta, but I have got to say 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.

Serves: 4-6

YOU WILL NEED:

• 1 box pasta (thin spaghetti or angel hair)
• 3 c cherry tomatoes, halved
• 3/4 c olive oil
• 1/2 c balsamic vinegar
• 3 cloves minced garlic (I prefer to use cubed garlic)
• 1 tsp salt
• ½ teaspoon pepper
• approx. 10 basil leaves, julienned
• 1 cup freshly grated parmesan cheese (optional, for topping)

TO MAKE:

(PREP EARLIER IN THE DAY):

1. Combine olive oil, balsamic, garlic, salt and pepper.
2. Pour this over the sliced tomatoes.
3. Cover the tomato bowl with plastic or foil and allow to 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 whenever I can.

(WHEN IT’S TIME TO EAT):

1. Put the water on to boil and cook the fusilli pasta according to box directions.
2. Once cooked through, drain, and immediately toss with the marinated tomatoes and all the juice. 
3. Top with fresh basil leaves, and serve.
4. Have a bowl of freshly grated parmesan on the table for people to sprinkle on their bowls.