Recipe(tried): Garlicky Angel Hair with Grape Tomatoes

Hi,

This is from Fine Cooking Magazine July 2002. It was great.

kosher salt
1 teaspoon plus 3 tablespoons extra virgin olive oil, plus some for baking sheet
2 pints grape tomatoes (about 20 ounces)
4 large garlic cloves
large pinch of red pepper flakes
12 large basil leaves
5 ounces angel hair pasta
black pepper
1/3 cup parmesan

1. Bring large pot of salted water to a boil.
2. Adjust oven rack to the upper middle and heat broiler to high.
3. Line a large rimmed baking sheet with foil and rub it with oil.
4. Toss the tomatoes with 1 teapoon oil and about 1/4 teaspoon salt. Spread them on the baking sheet.
5. Broil, shaking the pan ocasionally, until they're cracked, very soft and shrunken, about 20 minutes, they'll be blackened in places.
6. Meanwhile, chop the garlic and put it in a small saucepan along with 3 tablespoons oil and the pepper flakes.
7. Bring to a simmer over medium heat and cook until the garlic just begins to turn golden, about 1 minute. remove from heat and let it steep.
8. Stack the basil leaves, roll them and slice to create ribbons, about 1/4 cup.
9. When the tomatoes are done, cook the pasta.
10. Drain the pasta and return to the pot. Immediately toss it with the garlic oil and 1/2 to 1 teaspoon salt. Grind on lots of black pepper.
11. Add the tomatoes and basil and toss.
12. Add half the parmesan and toss again. Immediately serve in warmed bowls top with remaining parmesan.
serves 2 as main dish and 4 as generous side dish.