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Please make this simple dish with your summer tomatoes and backyard basil! Easy to prepare and absolutely delicious. It is essentially classic bruschetta over pasta.
The recipe was adapted from Ina Garten’s Barefoot Contessa at Home, via barefootcontessa.com. I have made dishes like this in the past but used fresh mozzarella instead of Parmesan. I loved this variation. 🙂
We ate the dish with sliced sourdough baguette and green salad- garlicky and perfect.
Yield: Serves 6
- 4 pints (8 cups) grape or cherry tomatoes, halved
- extra-virgin olive oil
- 6 to 12 cloves garlic, minced
- 18 large basil leaves, julienned, plus extra for serving
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt (I used Diamond Crystal)
- 1/2 tsp freshly ground black pepper
- 1 pound capellini or angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving (I used Parmigiano-Reggiano)
- Combine the halved tomatoes, 1/2 cup (8 T) olive oil, minced garlic, julienned basil leaves, red pepper flakes, 1 teaspoon Kosher 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 to a boil; add salt.
- Add the pasta and cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!).
- Drain the pasta- reserving about 1 cup of pasta water. Add pasta to the bowl with the cherry tomatoes.
- Add the cheese and some additional fresh basil leaves and toss well. (I julienned the basil leaves.) Add pasta water to adjust the consistency, if necessary. (I also use the pasta water before reheating leftovers.)
- Transfer to a serving dish in layers- ensuring that ample amounts of basil and tomatoes are placed between layers of cheesy pasta.
- Garnish with extra cheese and basil, as desired. Serve immediately.