Fresh, vibrant, and bursting with summer flavor, Ina Garten’s Summer Garden Pasta is a celebration of simplicity and seasonal ingredients. Juicy cherry tomatoes are marinated in garlic, basil, and olive oil, then tossed with hot pasta for an effortlessly elegant dish. No cooking beyond boiling pasta—just a big bowl of sunshine in every bite!
Ingredients
- 4 pints cherry or grape tomatoes, halved
- 1/2 cup good-quality extra virgin olive oil
- 1 tablespoon minced garlic (about 3 cloves)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup fresh basil leaves, julienned
- 1 pound angel hair pasta (or spaghetti)
- 1 ½ cups freshly grated Parmesan cheese (plus extra for serving)
Instructions
- Marinate the tomatoes:
In a large bowl, combine halved tomatoes, olive oil, garlic, red pepper flakes, salt, and pepper. Stir in the fresh basil. Let sit at room temperature for at least 4 hours, or up to overnight, covered. The flavors will deepen and the tomatoes will release their juices. - Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Drain well. - Combine and serve:
Add the hot pasta to the bowl with the marinated tomatoes. Toss well to coat in the juices. Stir in Parmesan cheese and toss again until evenly mixed. Serve immediately, topped with extra cheese and basil if desired.
Tips
- Use the ripest tomatoes you can find—this dish relies on their sweetness and acidity.
- Don’t skip the marinating time—it’s key to developing the bright, garlicky flavor.
- Warm the bowl before combining the pasta and tomatoes to help melt the cheese more evenly.
- Toss the pasta while it’s hot to help it absorb all that garlicky, herby goodness.
Variations and Substitutions
- Make it creamy: Add a spoonful of burrata or a drizzle of cream before serving.
- Use different pasta: Try linguine, fettuccine, or even orzo.
- Add protein: Grilled shrimp, chicken, or chickpeas work wonderfully.
- Add vegetables: Stir in zucchini ribbons, spinach, or roasted bell peppers.
- Herb variations: Swap or supplement basil with fresh parsley, chives, or thyme.
FAQs
Can I marinate the tomatoes longer than 4 hours?
Yes! Marinating overnight in the fridge enhances the flavor even more. Just let it come back to room temp before serving.
Can I use regular tomatoes instead of cherry?
You can, but cherry or grape tomatoes tend to be sweeter and more flavorful raw. If using larger tomatoes, dice them small and remove excess seeds.
Is this dish served hot or cold?
It’s best served warm or room temperature, but leftovers make an excellent cold pasta salad.
Can I store leftovers?
Yes, refrigerate for up to 3 days. Reheat gently or enjoy cold.
Serving Suggestions
- Pair with a crusty baguette or garlic bread to soak up the flavorful juices.
- Add a side of arugula salad with lemon vinaigrette for freshness.
- Serve as a light main dish, or alongside grilled meats, seafood, or antipasti.
- Great for picnics, potlucks, or a meatless Monday dinner.
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