Last Saturday morning, I was watching Ina Garten, the Barefoot Contessa, one of my favorite chefs on the FoodNetwork. She prepared this simple, Summer Garden Pasta (the link will take you directly to her version).
There is no-cooking involved (outside of boiling water for the pasta) that was so incredibly easy, and the best way to enjoy your summer bumper crop of tomatoes, that I had to try it. It is exactly what you want a summer dish to be...simple, light, and full of flavor.
Toss the ingredients for the 'sauce' together in the morning before you head out to the beach (so simple, it doesn't even need to be refrigerated!). When you get back, you'll have dinner ready to go...boil water, uncork a bottle of chilled white zinfandel (pink wines are my new summer favorite), take this out on the deck and enjoy!
Summer Pasta ala The Barefoot Contessa
Suzanne's Version Serves two.
1 pint container cherry tomatoes, sliced in half
12 basil leaves, chopped finely
2 -3 cloves fresh garlic, chopped finely
1/4 - 1/2 cup extra virgin olive oil
red pepper flakes
pinch sea or kosher salt
freshly ground pepper
1. Combine all of the above in a small bowl, give a gentle stir, cover, and let stand at room temperature for 4 - 8 hours. (In other words, throw this together in the morning before you start your day, it will be ready at dinnertime)
2. Boil water. Cook whole wheat angel hair pasta, al dente.
3. Dump tomato mixture into a pasta dish. Dump cooked pasta on top. Toss both together. Grate parmesan cheese over top. Serve immediately.
So easy, and light, it's perfect for summer. It even tastes good cold the next day for lunch.