Pasta with Tomatoes and Basil

1/2 cup olive oil
2 Tbsp minced garlic
4 pints grape tomatoes
18 julienned basil leaves
2 Tbsp chopped parsley
2 tsp fresh thyme leaves
2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
3/4 pound dried pasta (your choice)

1 1/2 cups freshly grated Parmesan cheese
Additonal Basil and grated Parmesan for serving



Heat 1/2 cup olive oil in a large saute pan. Add garlic and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, pepper and red pepper flakes. Reduce heat to medium-low and cook until tomatoes begin to soften but don't break up.

While tomatoes are cooking, cook pasta according to directions on package, drain and reserve some of the pasta water. Place pasta in large serving bowl, add tomatoes and Pamesan, toss well. Add some of the pasta water if the mixture seems too dry. Sprinkle with freshly chopped basil and Parmesan.


This recipe comes from the kitchen of Peggy Yokubonus