At the peak of the summer season, it’s easy to end up with more tomatoes than you know what to do with. Luckily, Giada De Laurentiis’ marinated cherry tomato pasta can help.
Cut in half two pints of freshly picked cherry tomatoes. Combine them in a glass bowl with a sliced shallot, two chopped garlic cloves, and the juice and zest from two lemons.
Then add half a cup of extra virgin olive oil and salt and red pepper flakes to taste. Cover and let it rest at room temperature for at least two to four hours.
Once is ready, add boil one pound of spaghetti to boiling in properly salted water until it is al dente. Add the noodles to the marinade bowl and mix well.
Top with fresh basil leaves and shaved Parmigiano Reggiano for a gourmet touch and cheesy finish. This recipe makes six servings and is delicious whether served warm or cold.
