ANGEL HAIR PASTA WITH PEPPERS AND TOMATOES

Angel Hair Pasta With Peppers and Tomatoes image

Provided by David Tanis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 garlic cloves, smashed to a paste
2 tablespoons red-wine vinegar, or a bit less, to taste
3 tablespoons extra-virgin olive oil, plus more for bread crumbs, if using
Salt and pepper
Red-pepper flakes, to taste
1 cup finely diced sweet peppers (a mix of colors, if possible)
3 to 4 cups halved cherry tomatoes, or larger tomatoes cut into 1-inch chunks
1 pound angel hair pasta, capellini or spaghettini
2 ounces ricotta salata or mild feta cheese, roughly crumbled (about 1/2 cup)
1/4 cup coarse toasted bread crumbs, for garnish (optional)
1 small bunch basil, for garnish

Steps:

Put a large pot of water over high heat and bring to a boil.
In a low, wide salad bowl or pasta-serving bowl, combine garlic, red-wine vinegar and 3 tablespoons olive oil. Add a good pinch of salt, black pepper and red-pepper flakes.
Add sweet peppers and cherry tomatoes, season well with salt and toss to coat with dressing. (You may do this up to an hour before cooking the pasta.)
Salt the pasta water and cook the angel hair pasta until al dente, usually 4 to 5 minutes. Drain pasta in a colander.
Add cooked pasta to the bowl and toss well to coat, spooning over juices from bottom of bowl and bringing plenty of tomatoes and peppers to the surface.
Sprinkle with ricotta salata. If using bread crumbs, season with 1 teaspoon olive oil and a little salt, then sprinkle crumbs over surface.
Garnish with whole or torn basil leaves. Serve warm or at room temperature.