Garlicky Angel Hair Pasta with Grape Tomatoes

2 pts. Grape tomatoes

1 t. plus 3 T. extra-virgin olive oil; more for the baking sheet

Kosher salt

5 large garlic cloves

Large pinch red chili flakes

12 large basil leaves

5 oz. dried angel hair pasta

Freshly ground black pepper

1/3 c. freshly grated Parmigiano Reggiano

Directions:

Bring a large pot of salted water to a boil.

Adjust oven rack to the upper-middle position and heat the broiler of high.

Line a large rimmed baking sheet with foil and brush with oil.

Toss the tomatoes with 1 tsp oil and ¼ tsp. salt.

Spread them on the baking sheet.

Broil, shaking the pan occasionally, until they’re cracked, very soft, and shrunken, about 20 minutes.

Meanwhile , chop the garlic and put in a small saucepan along with 3 T. olive oil and the chile flakes.

Bring to a simmer over medium heat and cook until the garlic just begins to turn golden.

Remove from the heat and let the oil steep.

Stack the basil leaves on top of one another and roll them into a cigar shape.

Slice across to create thin ribbons.

When the tomatoes are done, cook the pasta until tender.

Drain the pasta and return it to the pot.

Immediately toss with the garlic oil (and the garlic) and ½ t. salt.

Grind lots of black pepper over the pasta.

Add the tomatoes and basil and toss again.

Add half the Parmigiano, toss again and immediately turn out into warm bowls.

Top with remaining cheese.

Yield:2-4 servings