Our preferred weekend vibe is effortlessly chic and we fully expect our meals to follow suit. Fresh, uncomplicated ingredients paired with angel hair pasta more than fits the bill with this dish.
This dish was a favorite on our Corsica expedition. Anything that can be made in a tiny galley in the middle of the Mediterranean can be mastered by the most novice of cooks.
We slice up red and yellow cherry tomatoes, chiffonade basil from our 1 (very healthy) plant, and mince a generous amount of garlic. Chiffonade is an elegant word to describe our culinary OCD dream. Stack several leaves of of basil from smallest to largest. Basil has a natural curve that will cradle the next leaf on top. Roll it up from the side and slice into beautiful ribbons.
We gently warm the garlic in extra virgin olive oil just until fragrant instead of pungent. It also infuses the oil, carrying the flavors even deeper throughout the dish.
The best thing about this garlicky pile of noodles, is that the residual heat of the pasta warms all the ingredients in the bowl with a simple trick: a plate overturned on top for a few minutes to keep in the heat.
Generous amounts of sea salt and fresh cracked black pepper are key. While we don't think this dish needs any cheese (shocking I know!), a shaving of asiago, chunks of fresh buffalo mozzarella or better yet burrata would all be besties with this dish. Serve with a wedges of lemon for those who want that little bit of brightness that takes us straight to heaven!
Angelic Tomato Basil Pasta
- 16 oz angel hair pasta, cooked al dente (spaghetti will work as well, but we recommend it be thin)
- 6 oz of cherry tomatoes, sliced in half or quartered
- Two generous handfuls of basil leaves, cut into a chiffonade
- 6-8 cloves of garlic, minced
- 1/2 c. of good quality olive oil
- Salt & pepper to taste
- Optional: lemon wedges and cheese
In a large stock pot, bring salted water to a rolling boil (it should taste like sea water). Add pasta and cook until al dente.
In a large bowl, add halved and quartered tomatoes and basil. Heat olive oil over medium low heat and add minced garlic. Cook until fragrant, making sure the garlic does not brown. Add the warm garlic oil mixture to the bowl. Give the ingredients a toss to combine.
Drain the pasta and add it to the bowl. Cover with a plate for 2-3 minutes to warm all the ingredients through and lightly wilt the basil. Uncover and add salt and pepper. Toss the pasta to thoroughly disperse the tomato mixture throughout.
Serve immediately with lemon wedges and a Sauvignon Blanc, Albariño, or Sémillon.