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
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.
- 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:
- 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.
- 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.