This simple pasta dish is brimming with the fresh flavors of summer. Toasted pine nuts add both taste and texture to any meal, while ripe tomatoes and savory basil are welcome in just about any form.
Light in taste and in required lifting, this irresistible dish makes a perfect weekday meal for hot summer nights. While I encourage you to toss yourself up a bowl of this seasonal pasta, I must warn that it is a slipper slope when it comes to this particular dish.—one bite and you will undoubtedly need to pour yourself a glass of wine.
2 cups cherry tomatoes, each quartered
1 garlic clove, minced
2 tablespoons extra virgin olive oil
5-7 basil leaves, chiffonade
8 ounces angel-hair pasta
2 tablespoons pine nuts, toasted
Salt and pepper, to taste
Set a skilled over medium low heat and spread pine nuts in a single layer. Toast for three or four minutes or until golden. Remove from heat and set aside.
In a medium bowl toss together tomatoes, olive oil, garlic and basil; season with salt and pepper. Set aside.
In a medium pot cook pasta according to package directions; drain and return to pot. Mix in tomato mixture and toasted pine nuts and toss until evenly distributed. Serve immediately.