The taste of summer

Lately we are loving Pasta with Fresh Cherry Tomatoes, from The Barefoot Contessa

Our version uses either linguine or (my favorite) penne:

• 1 pound pasta
• 1 clove garlic, minced
• 2 teaspoons extra virgin olive oil
• 1 pint cherry tomatoes, halved
• Salt to taste
• 1/4 tsp crushed red pepper
• 5-6 leaves basil, sliced into thin strips
• 1 cup Parmesan cheese, grated

Directions

While the pasta water is boiling, halve the tomatoes and stir them together with all the other ingerdients, reserving 1/2 cup parmesan. Cook and drain pasta, then toss it in a large serving bowl with tomato mixture and sprinkle remaining cheese on top. This is an obscene amount of cheese, but it makes a really amazing meal! We serve this with grilled chicken sausages from our local farm and a salad of homegrown lettuce!