Caren McSherry of Gourmet Warehouse offers a quick dinner recipe.
Ingredients (Makes four servings)
4 large minced garlic cloves
½ bunch finely chopped parsley
2 baskets fresh grape tomatoes, cut in half (preferably assorted colours)
½ cup good quality extra virgin olive oil
Fleur de sel
Freshly cracked pepper
1 cup basil leaves (chiffonade)
1 tablespoon chili flakes, optional
250 grams cooked angel hair pasta
Method
Three hours before serving, mince the garlic in a bowl, add parsley, tomatoes, oil, salt and pepper.
Mix well, cover with plastic wrap and let it sit at room temperature to infuse the flavours. Longer is better. When ready to eat, boil the pasta al dente. Make sure you do not overcook the pasta–angel hair takes only minutes. Drain well, do not rinse the pasta.
Place in your serving bowl and add in the reserved tomato mixture, basil and chili flakes. Toss to combine and finish with a good amount of shaved Parmesan cheese. Serve immediately.
More Global BC recipes are available here
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