18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
Steps:
Combine the cherry tomatoes, 1/2 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.
SUMMER GARDEN PASTA SOUP
This garden-fresh medley is a good choice when you want a summery soup that is slightly warm rather than chilled.
6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
2 pounds ripe tomatoes, diced
1/4 cup oil-cured sun-dried tomatoes, finely diced
2 medium-small zucchini, quartered lengthwise and sliced
3 to 4 scallions, white and green parts, thinly sliced
One 16-ounce can navy beans, drained and rinsed
1/4 to 1/2 cup chopped fresh parsley, to taste
Salt and freshly ground pepper to taste
2 cups tiny shell pasta or ditalini
Steps:
Combine the water with bouillon cubes in a large soup pot with the fresh and dried tomatoes, zucchini, and scallions. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the zucchini is tender but still firm, about 10 minutes.
Add the beans and parsley, then season with salt and pepper. Remove from the heat and let the soup stand off the heat for an hour or so before serving. This will give it time to cool somewhat as well as to develop flavor.
About 20 minutes before the soup is to be served, bring water to boil in a separate large saucepan and cook the pasta until al dente. Drain and rinse briefly with cool water, then stir into the soup. Taste to adjust the salt and pepper, then serve just warm.
Per serving:
Calories: 230
Total fat: 3g
Protein: 11g
Fiber: 6g
Carbohydrate: 42g
Cholesterol: 0mg
Sodium: 275mg
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