Ingredients
2½tspsalt
1lbangel hair pasta,capellini, or Cappelli D’Angelo, or another thin spaghetti
4tbspolive oil
4cupscherry tomatoes,red and yellow
½tspred pepper,crushed
¼tspground black pepper
2clovesgarlic,very thinly sliced
1cupfresh basil leaves,removed from the stems
1cupparmesan cheese,grated
Preparation
Bring a large pot of water with 2 teaspoons of salt to a boil. Add the pasta and stir well until the water returns to a boil.
Cook for 3 to 4 minutes, stirring occasionally, or until the pasta is tender.
With a ladle or a heatproof liquid measuring cup, remove about ½ cup of the pasta cooking water and set aside.
Drain the pasta but do not rinse it. Transfer to a bowl.
Sprinkle with 1 tablespoon of the oil and toss well.
Pierce small whole tomatoes with a skewer or the tip of a paring knife. Halve the tomatoes if they’re large.
In a deep skillet over medium-high heat, heat the remaining 3 tablespoons of oil.
Add the cherry tomatoes – they will splutter – along with the remaining ½ teaspoon salt, red pepper, and black pepper.
Cook, shaking the pan, for 2 to 3 minutes, or until the tomatoes start to collapse and form juices.
Add the garlic and continue cooking for 2 minutes more.
Add the pasta and ¼ cup of the pasta water to the skillet with the tomato sauce. Toss well.
Add more pasta water if needed, 1 tablespoon at a time, to thin the mixture so the sauce coats the pasta.
Add ½ of the basil leaves and toss again.
To serve, divide the pasta among 4 to 6 large bowls.
Add a few basil leaves on top of the pasta and sprinkle generously with parmesan.
