Angel Hair Pasta With Summer Squash And Cherry Tomatoes Food

SUMMER GARDEN PASTA

Steps:

• Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
• Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

GRILLED SUMMER SQUASH AND TOMATOES WITH ANGEL HAIR PASTA

Steps:

• Cook pasta according to package, drain.
• In a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper.
• Set aside.
• Heat up grill (medium-high heat if you have temperature control, mine has just the one temperature setting).
• Grill the vegetables 3-5 minutes per side until they are slightly softened and browned (it takes more like 20 minutes total in my grill, so you may really need to experiment with cooking times).
• Remove from grill and allow to cool enough for you to handle.
• Cut the veggies into bite-sized pieces.
• Toss pasta and vegetables together in a large serving bowl.
• Top with cheese.

ANGEL HAIR PASTA WITH SUMMER SQUASH, ZUCCHINI, AND CHERRY TOMATOES

Steps:

• Prepare Angel Hair pasta according to directions on packaging.
• Heat Extra Virgin Olive Oil in either a large saute pan or work over medium-high heat.
• When the olive oil shimmers, add the onion and garlic.
• When the onion is almost translucent, about three to four minutes, add the zucchini and yellow squash and saute until almost tender, about five to serve minutes.
• Season with salt and pepper.
• Stir in cherry tomatoes and cook for an additional two minutes. Just enough time to heat the tomatoes through but not wilt them.
• Toss carefully with chives and tarragon, leaving on the heat no more than half a minute.
• Serve family style, using a slotted spoon to transfer to top of bowl with angel hair pasta. Toss carefully to distribute summer squash, zucchini, and cherry tomatoes. Top with fresh Basil.

ANGEL-HAIR PASTA WITH FRESH TOMATO SAUCE

Steps:

• Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.
• Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes.
• While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil.

ROASTED CHERRY TOMATOES WITH ANGEL HAIR PASTA

Steps:

• Position rack in center of oven and preheat to 350 degrees F.
• In a large, glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, red pepper flakes, and pepper. Roast until the tomatoes are tender, stirring occasionally, 40 to 45 minutes. Remove from the oven and add the basil, parsley, and oregano. Stir well.
• Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Drain and return to pot. Toss with the extra-virgin olive oil. Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes. Add the ricotta salata cheese and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.
• Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired, and serve immediately.

ANGEL HAIR PASTA WITH SQUASH

Steps:

• Put the water on to boil.
• In a large skillet, heat the oil over medium high heat.
• Peel the garlic cloves and smash lightly with the side of a knife to release some of the oils.
• Add the garlic to the oil.
• Wash and dry the zucchini.
• Cut off the ends and use a peeler to make zebra stripes down the length of the zucchini (leaving some of the skin adds flavor to the pan).
• Cut the zucchini crosswise into rounds a little less than 1/4-inch in thickness.
• When the garlic has browned lightly remove it from the pan and carefully add in the zucchini slices in one layer.
• Fry until a nice dark brown on one side.
• Use tongs or two forks to turn them over. When they are brown on the second side remove them to your serving bowl.
• Continue frying the zucchini in batches.
• By now the water should be boiling.
• Add the salt and then stir in the pasta.
• Once the water comes back to the boil the pasta will be done in a minute or so.
• Do not overcook; drain the pasta.
• Empty the oil from the skillet and pour in the drained pasta.
• Stir the pasta to coat with the oil and to pick up flavors from the bottom of the pan.
• Put the zucchini slices on top and then slide the whole thing back into your serving bowl.
• Serve with lots of grated Romano cheese.

ROASTED CHERRY TOMATOES WITH ANGEL HAIR

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
• Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
• Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.