INGREDIENTS

Kosher salt

1 teaspoon plus

2 tablespoons extra-virgin olive oil

2 pints grape tomatoes, washed and dry

5 cloves of garlic, peeled and sliced paper thin

Large pinch dried red Chile flakes

6-10 large leaves fresh basil, or more to taste

1 16 ounce box dried farfalle ½ cup herbed cheese, such as Boursin or Alouette Sea salt and fresh ground pepper, to taste

Parmigiano Reggiano, grated or cut into curls (optional)

METHODS/STEPS

Bring a large pot of salted water to a boil, add pasta and cook according to package directions. Toss the tomatoes with 1 teaspoon oil and about ¼ teaspoon salt, set aside. Pre-heat a clean dry grill pan on high for 3-5 minutes.

Meanwhile, slice the garlic with a mandolin or knife as thin as possible and put it in a chef's pan or saucepan, along with remaining oil and the Chile flakes. Bring to a simmer over medium heat and cook until the garlic is darkened and golden but not burnt, about 2-3 minutes. Remove from the heat and let the oil steep.

When grill pan is pre-heated, pour tomatoes into pan and grill over high heat, stirring occasionally. Continue grilling, shaking the pan occasionally until tomatoes crack and are soft, about 10 minutes; they'll be blackened in places. Cover pan with lid to speed cooking time.

Just before the tomatoes are done, stack the basil leaves on top of one another and roll them into a tube shape. Slice across the tube to create thin ribbons or ""chiffonade"" of basil. (Note: cutting the basil in advance will cause it to turn black.)

When the tomatoes are done and the pasta is tender, drain the pasta and return it to the chef's pan. Immediately toss it with the garlic oil, browned garlic, chili flakes and the herbed cheese. Season with a pinch of salt and fresh ground pepper. Add the grilled tomatoes and the basil, tossing until well combined.

Top with Parmigiano Reggiano if desired. Serve immediately.

ALL RECIPES ©ELIZABETH KARMEL 2019