Directions
Bring a large pot of water to a boil and add salt.
In a 12-inch pan, heat olive oil reserving 1/2 tablespoon to drizzle just prior to serving, and place over medium-high heat. Add garlic and cook, stirring for 2 minutes or until light golden. Add tomatoes and salt, and cook for 3 to 4 minutes or until some moisture from fresh tomatoes begins to evaporate.
Cook pasta in the boiling water. Following manufacturer’s suggested cooking time, cook until tender but just so (al dente). Drain and reserve about 1/3 cup of the pasta water and hold the drained pasta in the colander while finishing the dish.
To the pasta pot, add the tomatoes, basil, parsley and 1/2 of the parmesan cheese.
Toss to incorporate flavors and ingredients, adding the reserved 1/3 cup pasta water.
Drizzle with the remaining olive oil and serve immediately. Pass the remaining parmesan
and freshly ground black pepper, to be
added to taste.
Chef’s Narrative
It’s amazing what you can cook up with five ingredients. Angel hair pasta, ripe tomatoes, parmesan, parsley and basil combine to make this fresh and flavorful dish. Plan to make this perennial favorite as soon as tomatoes are ripe and ready.
Recipe Substitutions
Gluten-Free Option: Replace wheat pasta with a lentil pasta to keep protein content good and nutrient value high.
Vegan Option: Replace parmesan cheese with a vegan alternative.
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Ingredients
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¼cup + ½ tablespoonextra virgin olive oildivided
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4clovesgarlicsliced or shaved thinly
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1poundripe tomatoeschopped 1/4 inch with juice
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½pintcherry, pear, grape or currant tomatoeshalved
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¼teaspoonkosher salt
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8ouncesuncooked angel hair pasta
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¼cupfresh basil leaveswhole and torn
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2tablespoonsfresh Italian parsley leaveschopped
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¼cupfreshly grated Parmesan cheesedivided
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freshly ground black pepper
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