Garlicky Angel Hair with Grape Tomatoes

This is a great way to use grape and/or cherry tomatoes from the garden. Be sure not to overcook the angel hair!

(serves two adults and two children)

olive oil
1 quart grape tomatoes
kosher salt
8 cloves garlic
1 tsp. red pepper flakes
1 bunch fresh basil
2 oz. parmesan cheese (to make about 1 cup grated)
1 lb. angel hair pasta
freshly ground black pepper

1. Place a rack at the top of the oven and turn the broiler on high. Line a rimmed baking sheet with aluminum foil and rub the foil with a little olive oil.

2. Toss the tomatoes with 1 tablespoon olive oil and a few pinches of salt. Transfer to the lined baking sheet and broil, shaking the pan occasionally, until the tomatoes shrivel and become slightly blackened, about 12 minutes. Meanwhile, bring a large pot of salted water to a boil.

3. Peel, trim, and coarsely chop the garlic. In a small saucepan, combine the garlic and the red pepper flakes with ½ cup olive oil. Bring to a simmer over medium heat. Let simmer for 1 minute and then remove from the heat.

4. Separate the basil leaves from the stems. Roll the leaves, several at a time, into cylinders and slice crosswise to produce ribbons of basil ⅛–¼ inch wide. Grate the parmesan.

5. When the tomatoes are done, cook the angel hair in the boiling water until al dente, about 4 minutes. Drain and return to the cooking pot. Immediately add the garlic oil and toss to prevent sticking. Add freshly ground pepper to taste and continue tossing. Add the tomatoes and basil and continue tossing. Finally, add the grated cheese, toss, and serve.