Angel Hair with Cherry Tomatoes and Basil

This deceptively simple dish is packed with flavor and color.

6 pounds Barilla Angel Hair
12 cloves peeled, halved garlic
9 pounds halved cherry tomatoes
30 leaves julienned fresh basil
3/4 cup grated romano cheese
1 1/2 cups extra-virgin olive oil
2 tablespoons chili flakes
3 quarts stock
As needed salt
  1. Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.
  2. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

  1. Heat 1 tablespoon oil in a skillet. Add 1/2 clove garlic and 1/4 teaspoon chili flakes. Toss a couple of times, then add 1 cup cherry tomatoes, 1/2 cup stock or pasta water, and about 1 tablespoon basil. Simmer to soften the tomatoes; season with salt. Discard the garlic.
  2. Reheat 2 cups angel hair in boiling water for 40 to 60 seconds. Drain and toss with the sauce. Plate and garnish with 2 tablespoons Romano.