Summer Garden Pasta Recipe
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
How to make it
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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.
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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.
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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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