• 1 lb angel hair pasta 
  • 4 ripe beef steak tomatoes, seeded and diced
  • 1 bunch of fresh basil, chiffonade
  • ½ bunch of Italian parsley, chiffonade
  • 3 cloves garlic, minced
  • ½ cup grated parmesan cheese
  • 6 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • Sea salt & peper
  • 1 tsp red chili flakes


  1. Cook pasta to al dente in salted water, then toss with one tablespoon olive oil and allow to lay out on a tray to cool.
  2. In a small sauté pan, add 2 tablespoons EVOO and minced garlic.  Slowly cook over medium heat and toast until lightly golden brown. Remove, chill and reserve.
  3. Toss tomatoes with sea salt and pepper to taste, set aside.
  4. In a large bowl, combine the pasta, tomatoes with their liquid, parsley, garlic, chili flakes, remaining olive oil, red wine vinegar, half the parmesan and final seasoning of salt and pepper.
  5. Divide onto plates and top with remaining parmesan.