Ina Garten’s Summer Garden Pasta Recipe

Introduction

Ina Garten’s Summer Garden Pasta is a fresh and flavorful dish that celebrates ripe cherry tomatoes and fragrant basil. This simple pasta recipe is perfect for warm weather when you want something light yet satisfying.

Ingredients

• 1 pint cherry tomatoes
• ½ cup olive oil
• 2 cloves garlic, minced
• 1 cup fresh basil leaves
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• 1 pound pasta (such as spaghetti or linguine)
• Freshly grated Parmesan cheese

Instructions

1. Step 1: In a large bowl, combine the cherry tomatoes, olive oil, minced garlic, fresh basil leaves, red pepper flakes, salt, and freshly ground black pepper. Cover the bowl with plastic wrap and let it sit at room temperature for about 4 hours to allow the flavors to meld.
2. Step 2: When ready to serve, bring a large pot of water to a boil. Add a splash of olive oil and 2 tablespoons of salt to the boiling water. Add the pasta and cook until al dente, approximately 2 to 3 minutes, being careful not to overcook.
3. Step 3: Drain the pasta well and transfer it to the bowl with the tomato mixture. Toss everything together until the pasta is evenly coated with the sauce.
4. Step 4: Sprinkle freshly grated Parmesan cheese over the pasta and add extra fresh basil leaves on top as garnish.
5. Step 5: Serve the pasta in large bowls, offering additional Parmesan cheese for sprinkling at the table.

Tips & Variations

• Use heirloom cherry tomatoes for extra color and flavor variety.
• For a creamier texture, stir in a spoonful of ricotta cheese before serving.
• If fresh basil isn’t available, substitute with fresh parsley or a mix of fresh herbs.
• Add toasted pine nuts or chopped walnuts for some crunch.
• Make it a bit spicy by increasing the red pepper flakes to taste.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently in a skillet over low heat to avoid overcooking the pasta, and add a splash of olive oil or water to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sauce ahead of time?

Yes, preparing the sauce several hours ahead helps deepen the flavors. Cover and refrigerate if making the day before, then bring to room temperature before combining with hot pasta.

What pasta types work best for this recipe?

Spaghetti or linguine are ideal as they hold the light sauce well, but feel free to use any long pasta or even short shapes like penne for a different texture.

Ina Garten’s Summer Garden Pasta Recipe

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★★★★★

4.4 from 76 reviews

Ina Garten’s Summer Garden Pasta is a fresh, vibrant dish featuring juicy cherry tomatoes soaked in olive oil and herbs, tossed with perfectly cooked pasta and topped with fragrant basil and Parmesan cheese. This no-cook sauce allows the flavors to deeply meld for hours, making it a perfect light and easy summer meal.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 4 hours 13 minutes
• Yield: 4 to 6 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 1 pint cherry tomatoes
• ½ cup olive oil
• 2 cloves garlic, minced
• 1 cup fresh basil leaves
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt
• Freshly ground black pepper, to taste

Pasta

• 1 pound pasta (such as spaghetti or linguine)

Toppings

• Freshly grated Parmesan cheese
• Additional fresh basil leaves for garnish

Instructions

1. Prepare the Sauce: In a large bowl, combine the cherry tomatoes, olive oil, minced garlic, fresh basil leaves, red pepper flakes, salt, and freshly ground black pepper. Cover the bowl tightly with plastic wrap and let the mixture sit at room temperature for about 4 hours. This resting time allows the flavors to deeply develop and the tomatoes to release their juices, creating a fresh, oil-based sauce.
2. Cook the Pasta: When ready to serve, bring a large pot of water to a rolling boil. Add a splash of olive oil and 2 tablespoons of salt to the water. Add the pasta and cook until al dente, which should take about 2 to 3 minutes depending on the pasta’s thickness. Avoid overcooking to maintain the pasta’s texture. Once cooked, drain the pasta well.
3. Combine: Add the hot drained pasta directly into the bowl with the tomato mixture. Toss gently but thoroughly, allowing the hot pasta to warm the sauce and absorb the flavors. Then, add freshly grated Parmesan cheese and toss again briefly to distribute the cheese evenly. Top with additional fresh basil leaves to enhance the aroma and presentation.
4. Serve: Serve the pasta immediately in large bowls. Garnish with extra freshly grated Parmesan cheese on top for added richness and flavor.

Notes

• Letting the sauce sit for 4 hours is crucial to develop the rich, fresh flavor of the tomatoes and herbs.
• You can prepare the tomato mixture the night before and let it rest overnight in the refrigerator; bring it to room temperature before combining with pasta.
• Use good quality olive oil for the best flavor impact.
• Adjust red pepper flakes based on your preferred spice level.
• This dish is best served fresh and not recommended for reheating as the fresh herb and tomato flavors are at their peak when freshly made.

Keywords: summer pasta, cherry tomatoes pasta, Ina Garten pasta, summer garden pasta, fresh tomato sauce, easy summer dinner, vegetarian pasta