Summer Garden Pasta

The summer months should be spent relaxing, reading, hanging by the pool, and taking long walks with an ice cream cone in hand. They shouldn't be about fancy dishes or long hours spent in the kitchen. Although, I will admit, I did roast a chicken the other day when it was 90 degrees out..what can I say, I suddenly have a lot of time on my hands (ie, school's out, I'm waiting for this baby to pop out, gotta keep myself busy somehow). 

Really though, I do find myself looking for easier meals to make in the summer: salads, quick pastas, new marinades for things to throw on the grill. I watched Ina Garten make this easy pasta dish one afternoon when I had no dinner plan in mind. I ran into the kitchen and gleefully cheered aloud that I had all necessary ingredients on hand. I added chicken to it as I need heavy amounts of protein lately (baby is HUNGRY) but it really isn't necessary. The flavors come together so well and if I could have a glass of wine, I totally would have with this!

Source: Foodnetwork

4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
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

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.