4 pints cherry tomatoes, halved
Extra virgin olive oil, as needed
6 cloves garlic, minced
18 large basil leaves, julienned, plus more for serving
1/2 teaspoon crushed red pepper flake
Kosher salt, to taste
1/2 teaspoon freshly ground black pepper
1 lb angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus more for serving
In a large bowl, stir together the cherry tomatoes, 1/2 cup olive oil, garlic, basil, red pepper flake, 1 teaspoon of salt, and pepper. Cover and set aside at room temperature for 4 hours.
Just before you’re ready to serve, bring a large pot of salted water to a boil. Add a splash of olive oil and pasta and cook according to package directions.
Drain pasta well and add to bowl with cherry tomatoes. Add parmesan and a few more fresh basil leaves and toss to combine.
Serve with more Parmesan and enjoy!
Adapted from The Barefoot Contessa.