Blistered Tomato Basil Pasta with vine ripened cherry tomatoes, fresh basil and garlic in an olive oil sauce over angel hair pasta.
Summer freshness in a bowl right here. There is nothing better than having your own tomatoes and basil in the garden to use in dishes like this. Even if you have store bought, this dish is packed with summer freshness. It won’t take long to blister cherry tomatoes in the pan with olive oil and garlic, then add fresh torn basil leaves and lots of parmesan. Simplicity tastes so good.
Ingredients in Blistered Tomato Basil Pasta
- Pasta – Angel Hair pasta is light and delicate, perfect for this dish.
- Tomatoes – Cherry tomatoes. I like to use a variety of colors.
- Basil – Fresh torn basil leaves.
- Parmesan – Freshly grated parmesan cheese.
- Olive Oil – Extra virgin olive oil adds a nice flavor.
- Garlic – Fresh minced garlic cloves.
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Blistered Tomato Basil Pasta
Ingredients
- 8 oz. angel hair pasta
- 3-4 cups cherry tomatoes
- 2 tbsp fresh garlic minced
- 8 tbsp olive oil divided
- 1/2 cup fresh basil torn
- salt and pepper
- fresh grated parmesan cheese
Instructions
- Start boiling pasta according to package directions. Don't drain.
- At the same time, heat a large pan over medium-high. When hot, add 4 tbsp olive oil and all of the cherry tomatoes. Cook the tomatoes for about 5 minutes until blistered, add the minced garlic, turn heat to medium low and add remaining 4 tbsp olive oil.
- Using tongs, take the cooked pasta out of the water and place it in with the blistered tomatoes. This allows some of the pasta water to come over with the pasta. Gently fold together, season with salt and pepper, fold in fresh basil. Serve with lots of fresh grated parmesan.
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