Ingredients:

  • 2 lbs cherry tomatoes, halved
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup fresh basil leaves, torn by hand
  • 1 lb angel hair pasta
  • 1/2 cup reserved pasta cooking water
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. In a large glass bowl, combine the halved cherry tomatoes, sliced garlic, olive oil, salt, and pepper. Toss gently to ensure every tomato is coated.
  2. Fold in the torn basil leaves. Cover and let sit at room temperature for at least 4 hours to allow the tomatoes to release their juices.
  3. Bring a large pot of heavily salted water to a rolling boil.
  4. Add the angel hair pasta and cook for 2-3 minutes, or until just under al dente.
  5. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta immediately.
  6. While the pasta is still steaming, add it directly into the bowl with the marinated tomatoes.
  7. Pour in the reserved pasta water and add the grated Parmesan cheese.
  8. Toss vigorously with tongs for 60 seconds until the cheese melts and creates a glossy, cohesive glaze.