Summer Garden Pasta

4 pts cherry tomatoes, halved
Olive Oil
2 Tbsp minced garlic
18 large basil leaves, julienned, plus extra for serving
1/2 tsp crushed red pepper flakes
Kosher Salt
1/2 tsp freshly ground pepper
1 lb dried angel hair pasta
1 1/2 cups grated Parmesan cheese, plus extra for serving

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 tsp salt and pepper in a large bowl. 

Cover with plastic wrap and set aside at room temp for about 4 hrs.

Just before ready to serve, bring a large pot of water with a splash of olive oil and 2Tbsp salt to a boil and add pasta.  Cook al dente according to package directions.

Drain the pasta well and add to 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.

***This recipe came from Barefoot Contessa.  This very light and delicious to be eaten as either a side or main dish.  The longer the tomatoes sit the more flavor it has.