It’s hot out and the less time I spend at the stove the better. This simple pasta dish takes no time to make and is a wonderful way to use fresh tomatoes and basil. I used angel hair pasta because it takes only about 5 minutes to al dente. The tomatoes also are only cooked for a few minutes (you finish them with the pasta). Serve warm or room temperature. Here’s how to make it:

Pasta with tomatoes and basil

serves 2 or 3

1 lb (punnet) of cherry tomatoes sliced in half

1-2 cloves garlic smashed

1/2 lb pasta (angel hair/cappellini is quick and easy)

4 or 5 basil leaves torn

olive oil

1 cup pasta water

salt and pepper

Add the garlic to a saute pan with enough olive oil to cover the bottom of the skillet. Heat on medium high just until garlic softens but doesn’t brown. Add the tomatoes, season with some salt and pepper and saute for approximately 5 minutes, just until the tomatoes start to give off some of the juices. Set aside.

Boil pasta according to package directions, I boiled for about 5 minutes the pasta was still a little hard. Add to the tomatoes and saute adding reserved pasta water as needed, stirring constantly (this helps to develop a thick glossy sauce). Add the torn basil and serve warm or at room temperature with grated parmigiano reggiano and a scoop of ricotta.

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