Summer Garden Pasta

Step 1

Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, halve 1 1/2 pounds cherry tomatoes. Finely grate 6 ounces Parmesan cheese (about 2 cups), or measure out 1 3/4 cups store-bought grated. Finely grate 4 garlic cloves. Pick the leaves from 1 large bunch fresh basil until you have 1 packed cup, then coarsely chop.

Step 2

Place the tomatoes, garlic, 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon red pepper flakes if desired in a large heatproof bowl and stir to combine.

Step 3

Add 1 pound dried angel hair pasta to the boiling water and cook according to package instructions until just al dente. Transfer 1/4 cup of the pasta water to the bowl of tomatoes. Drain the pasta.

Step 4

Add the pasta and Parmesan to the bowl of tomatoes. Toss with tongs until the pasta is evenly coated. Add the basil and toss again until combined.