Summer Pasta - Amy Clutter

4 pints cherry tomatoes, halved
EVOO
2 tbsp minced garlic (six cloves)
1 small container basil leaves, julienned
1/2 tsp crushed red pepper
Salt and epper
1 lb pasta (your choice)
1.5 c freshly grated parmesan cheese

Combine the cherry tomatoes, 1/2 c olive oil, garlic, basil, red pepper fakes, 1 tsp salt and 1/2 tsp pepper in a large bowl. Cover with plastic wrap and set aside at room temp for about four hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tbsp salt to a boil and add the pasta. Cook al dente according to package directions. Drain well and add to the bowl of tomatoes. Add the cheese and some extra basil leaves and toss well. Serve in bowls with extra cheese on each serving.