Summery Pasta with Marinated Tomatoes and Basil

Here is a pasta that is light and summery and the perfect vehicle for all the tomatoes and basil. 

It doesn’t get easier than Summery Pasta with Marinated Tomatoes and Basil, nor does it get more delicious. Kind of like a cross between a margherita pasta and a pasta salad (although I hate the term “pasta salad,” because pasta is pasta, not salad), Summery Pasta is tangy with vinegar and herby with fresh basil and a little dried oregano. The angel hair is delicate – completely un-heavy – and the tomatoes are fresh and juicy. Summer all around. 

Be sure to use a good olive oil. With so few ingredients it will shine along with everything else.

This Pasta with Marinated Tomatoes and Basil is light and summery and the perfect vehicle for all the tomatoes and basil. 

Summery Pasta with Marinated Tomatoes and Basil

1 cup diced cherry or grape tomatoes
3 tablespoons red wine vinegar
¼ cup olive oil
½ teaspoon dried oregano
¼ cup chopped fresh basil
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
½ pound angel hair pasta

Place the tomatoes in a medium-sized, nonreactive bowl and add the vinegar, oil, oregano, basil, salt, and pepper. Stir gently to coat the tomatoes evenly. Cover and set aside for at least 1 hour (or you can refrigerate the tomatoes and bring them to room temperature before serving).

Generously salt a large pot of water and bring to a boil. Add the pasta and cook for 4 to 5 minutes. Drain well. Add the pasta to the bowl of tomatoes and toss to coat the pasta and distribute the tomatoes and basil. Taste and add salt and pepper if desired.