Capellini with tomatoes and basil

Ingredients:

• 1/2 cup olive oil and a little more in a saucepan
• 2 tbsp. minced garlic (6 cloves)
• 2.3 liters small cherry or grape tomatoes
• 18 large basil leaves, cut into strips
• 2 tbsp. l. chopped curly parsley
• 2 tsp chopped thyme leaves
• 1 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 340 g dry capellini or angel hair pasta
• 1.5 tbsp. grated parmesan
• Chopped basil and grated Parmesan for topping

Preparation:

1. Bring a large pot of water to a boil and add 2 tablespoons of salt and a little olive oil.
2. Meanwhile, heat 1/2 cup olive oil in a large (12-inch) saucepan. Add the garlic and sauté over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften but remain whole.
3. While the tomatoes are cooking, add the capellini to a pot of boiling water and cook for 2 minutes, or according to package directions. Drain the pasta, reserving some of the cooking water.
4. Place the pasta in a large serving bowl, add the tomatoes and Parmesan, and toss well. Add a little of the cooking water if the pasta seems too dry. Serve the pasta in a bowl, sprinkle with basil, and serve the Parmesan in a separate bowl.