Ina’s Pasta w/ Fresh Tomato & Basil
- 8 cups (4 pints) ripe cherry or grape tomatoes, halved
- 1/2 cup good quality olive oil
- 2 tbsp minced garlic (about 6 cloves)
- 18 large basil leaves, julienned
- 1/2 tsp crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1pound dried pasta (angel hair, spaghettini, linguine, or penne rigate)
- 1½ cups freshly grated Parmesan cheese, plus extra for serving
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email firstname.lastname@example.org or call 519 488 0316
I love this dish’s technique as much as I love the dish itself. The method is uncomplicated, but it does take planning. It goes without saying that fresh locally sourced in-season tomatoes and basil will yield an outstanding dish, but grocery store bought ingredients is absolutely fine and can be made with excellent results – even in the middle of winter. You absolutely need to give the ingredients sufficient time (at least 4 hours!) to marinate and develop their flavours. You are rewarded with a flavourful pasta dish that happens to perfect for casual dinner party. Absolutely lovely on its own or served with a roast chicken, or grilled steak or shrimp.
- In a large bowl, combine tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and pepper. Cover with plastic wrap and set aside at room temperature for about 4 hours.
- When you are ready to serve, add finely grated Parmesan cheese to marinated tomatoes and gently combine. Cook the pasta to al dente in a large pot of well salted boiling water. Using a slotted spoon, drain pasta in spoonfuls and transfer to bowl of tomatoes. It’s okay if a little pasta water is added to the bowl, it will help the sauce come together. Once all the pasta is transferred, toss well to coat all the noodles. Season with salt and pepper, if needed. Serve with fresh basil and more Parmesan!
This is inspired by Ina Garten’s Summer Garden Pasta