Last night we had a quick dinner on the back patio. It will be one of our last dinners outdoors until next year–soon it will be cold here in North Texas. I used Ina Garten’s recipe for Capellini with Tomatoes and Basil from a back issue of House Beautiful. I save all of my House Beautiful magazines so I can go back and visit Ina’s recipes–she is one of my favorite chefs. Recipe at the end of post.
Simmering tomatoes with fresh garlic and basil.
Fall flowers from my back patio.
The dogs love dinner outdoors….
Shelly: “Where do I sit?”
1/2 cup of good olive oil and a little extra for the pasta pot
2 tablespoons minced garlic (six cloves)
4 pints small cherry or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley ( I omitted this)
2 teaspoons chopped fresh Thyme
1 teaspoon freshly ground pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound capellini or angel hair pasta
1 1/2 cups freshly grated parmesan
Extra chopped basil and parmesan for serving
1) Bring a large pot of salted water to a boil.
2) Meanwhile, heat the 1/2 of olive oil in a large saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, two teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five to seven minutes, tossing occasionally, until the tomatoes begin to soften but do not break up.
3) While the tomatoes are cooking, add the pasta to the pot of boiling water and cook according to package directions. Drain the pasta, reserving a bit of pasta water.
4) Place the pasta in a large serving bowl, add the tomatoes and parmesan and toss well. Add some of the pasta water if mixture seems too dry. Serve large bowls of pasta with extra basil and parmesan on the side.