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Recipe Summer Garden Pasta

Summer Garden Pasta Recipe

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    260 mins

Vegetarian Fusion Vegetable Lunch Dinner Over 60 mins

What You Will Need

Ingredients

  • 2 pints cherry tomatoes, halved
  • 1 pound dried angel hair pasta
  • 1½ cups freshly grated Parmesan cheese, plus extra for serving

Marinade

  • ½ cup olive oil, plus extra for cooking
  • 2 Tbsp. Lee Kum Kee Minced Garlic
  • 18 large basil leaves, julienned, plus extra for serving
  • ½ teaspoon crushed red pepper flakes
  • salt and pepper to taste

Made with
Lee Kum Kee products

Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. Combine the cherry tomatoes, ½ cup olive oil, Lee Kum Kee Minced Garlic, basil leaves, red pepper flakes, salt and pepper in a large bowl.  Cover with plastic wrap, and set aside at room temperature for about 4 hours.
  2. 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.
  3. Add the cheese and some extra fresh basil leaves and toss well.  Serve in big bowls with extra cheese on each serving. Enjoy!

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