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Raw Tomato Basil Marinate Sauce with Angel Hair

Room-temperature marinating draws the juices out of the tomatoes into a natural sauce. Garlic mellows as it sits in the oil instead of staying harsh, and angel hair's thin strands absorb the raw sauce better than thick pasta would.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes
Course: Dinner
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 12 oz angel hair pasta capellini
  • 4 cups ripe cherry or grape tomatoes halved (about 2 pints — summer-ripe is the whole point)
  • 1/2 cup extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 cup fresh basil leaves torn (tear right before serving so they stay green)
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt plus more for pasta water
  • 1/2 tsp freshly ground black pepper
  • 1 cup freshly grated Parmesan plus more for serving

Method
 

  1. Combine the tomatoes, olive oil, garlic, red pepper flakes, salt, and pepper in a large serving bowl. Cover and let marinate at room temperature for at least 2 hours and up to 4. (Don't refrigerate the marinade — cold kills tomato flavor.)
  2. Bring a large pot of well-salted water to a rolling boil. Cook the angel hair 2 to 3 minutes until just al dente. Reserve 1/2 cup pasta water, then drain.
  3. Add the hot pasta to the marinated tomatoes and toss well for 1 minute — the heat wakes up the garlic and basil and pulls the tomato juices into a sauce.
  4. Add the Parmesan and torn basil; toss again, loosening with pasta water a splash at a time until glossy. Serve immediately in big bowls.