Angel Hair Pasta with Ripe Chopped Tomatoes and Fresh Basil

This is my favorite hot weather pasta recipe since the only thing cooked is the pasta.  By tossing the hot pasta into the marinated uncooked tomatoes and basil you bring out the fresh flavors of everything.  It’s a pasta dish you can serve immediately as a main course or make it ahead and refrigerate it and serve the pasta as a side with a sandwich.

Serves 4 As an Entrée

3          Large Ripe Red Tomatoes, Seeds Removed And Diced into ¼” Pieces (A Combination Of Bothe Red and Yellow Tomatoes Can Be Used As Well)
1          Cup Fresh or Frozen Baby Peas (Optional)
1          Bunch Scallions, White Part and 1” of the Green, Sliced Thinly On An Angle  (About 6 Scallions)
4          Roasted Garlic Cloves, Smashed and Chopped
1          Cup XVOO
3          Tablespoons Good Quality Red Wine Vinegar
1          Teaspoon Coarse Sea Salt
½         Teaspoon Freshly Ground Black Pepper
¼         Teaspoon Crushed Red Pepper Flakes
½         Cup Fresh Basil, Julienned or Torn into Pieces
1          Pound Dried Angel Hair Pasta

In a large bowl combine all of the ingredients except the pasta and set aside to marinate for 30 minutes.  Do not refrigerate.

Bring a large pot of salted water to a boil and add the pasta.  Cook until al dente according to the package directions.  Angel hair takes only 2 or 3 minutes to cook once the water comes back to a boil.

Drain the pasta and toss into the tomato basil mixture while still hot.  Combine the pasta and tomato basil mixture well.  Taste for seasoning and adjust if needed.  Serve immediately as an entrée or refrigerate and serve as a side dish to a sandwich or a grilled and chilled fish such as salmon.

Hints and Tips:  Never, Ever, EVER rinse the pasta or add oil to the water.  Rinsing or adding oil to the water prohibits the sauce from sticking to the pasta and we know we don’t want that to happen.