4 pints cherry tomatoes, halved

2 Tbsp minced garlic

18 large basil leaves, julienned

1/2 tsp crushed red pepper flakes

1/2 tsp pepper

angel hair pasta

1 1/2 cups Parmesan cheese

olive oil

salt

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before serving, add drained al dente angel hair to the bowl with the cherry tomatoes.

Add the cheese and some extra fresh basil leaves and toss well.

Serve in big bowls with extra cheese on each serving.