If there’s one dish that sings of sun-drenched days and overflowing veggie baskets, it’s this Summer Garden Pasta. Packed with juicy tomatoes, plenty of fresh basil, a tangle of angel hair, and a generous glug of good olive oil, it’s a celebration of summer’s best flavors—all tossed together with virtually no effort.
Why You’ll Love This Recipe
- Bursting with Freshness: This Summer Garden Pasta combines ripe cherry tomatoes and basil, capturing the very spirit of summer in every forkful.
- Effortlessly Elegant: You’ll look like an Italian nonna in the kitchen, but the prep is gloriously easy and nearly hands-off.
- Perfect for Entertaining: It scales up without fuss and is the ultimate crowd-pleaser, whether for a picnic, backyard dinner, or simple family supper.
- Customizable for All: The base is endlessly adaptable—swap in your favorite pasta or peppers, top with extra cheese, or serve it warm or at room temp.
Ingredients You’ll Need
Everything about Summer Garden Pasta relies on letting a few gorgeous ingredients shine on their own. Grab the best you can find—each one plays a starring role in the color, flavor, and magic of the dish.
- Cherry tomatoes (4 pints, halved): These little bursts of sweetness anchor the dish—pick the ripest or a colorful mix for an extra beautiful result.
- Extra virgin olive oil: Go for the best quality you can find since this provides luscious body and subtle peppery flavor to every bite.
- Fresh garlic (minced): Garlic wakes up the tomatoes and adds a gentle heat—don’t skip it!
- Large basil leaves (julienned): Fresh basil brings balance, brightness, and that unmistakable aroma of summer to your plate.
- Crushed red pepper flakes: A dash turns up the zing, so you can play with the amount based on how much kick you want.
- Kosher salt and freshly cracked black pepper: Enhance all the flavors; be generous and adjust to taste.
- Angel hair pasta (1 lb.): The delicate strands capture every drop of tomato juices and olive oil. Another thin pasta works in a pinch if you prefer.
- Freshly grated Parmesan cheese: The finishing touch—it melts in slightly, making the sauce a little creamy and utterly delicious. Keep more on hand for serving!
Variations
One of the joys of Summer Garden Pasta is how flexible it can be. Whether you’re using what’s on hand or tailoring to allergies and preferences, there’s room for endless creativity—so don’t be afraid to mix it up!
- Try different pasta shapes: Swap angel hair for spaghetti, linguine, or even short shapes like penne for a heartier bite.
- Add seasonal veggies: Toss in quick-sauteed zucchini, sliced bell peppers, or sweet corn for a more robust summer medley.
- Make it vegan: Simply skip the Parmesan or use your favorite plant-based cheese alternative—this pasta is already naturally dairy-light!
- Spice it up: Stir in more chili flakes or even a spoonful of Calabrian chili paste for real heat lovers.
- Boost the protein: Flake in some cooked chicken, shrimp, or even mild white beans for a more substantial meal without losing that light summery vibe.
How to Make Summer Garden Pasta
Step 1: Marinate the Tomatoes
Start by combining the halved cherry tomatoes, minced garlic, julienned basil, olive oil, crushed red pepper flakes, salt, and black pepper in a large bowl. This mixture sits at room temperature for about four hours—giving everything plenty of time to mingle, sweeten, and develop its natural sauce. Think of it as giving your pasta a vacation in Italy!
Step 2: Boil the Pasta
Bring a big pot of well-salted water to a boil right when you’re almost ready to eat. Drop in the angel hair and cook according to the package instructions—it’ll only take a few minutes! Before draining, remember to reserve a small ladle of pasta water, just in case your sauce wants a little extra silkiness.
Step 3: Toss and Serve
Drain the pasta well and add it straight to your summer tomato bowl. Toss everything together while the noodles are still hot, letting the Parmesan cheese melt in, the basil perfume the air, and the tomato juices turn glossy and gorgeous. If things seem dry, add a drizzle more olive oil or just a touch of that reserved pasta water for extra gloss.
Pro Tips for Making Summer Garden Pasta
- The Four-Hour Magic: Don’t rush the marinating! Letting the tomatoes and basil sit gives the sauce incredible depth and sweetness without turning on the stove.
- Pasta Water Power: Reserve a splash of pasta water—it helps emulsify the sauce and keeps the pasta silky if things seem a bit dry.
- Go Heavy on Basil: Add plenty of fresh basil before serving for a fragrant, peppery finish (and even more beautiful color!).
- Choose Ultra-Fresh Tomatoes: This dish relies on the absolute best tomatoes you can find—seek out farmers’ market gems if possible for maximum flavor.
How to Serve Summer Garden Pasta
Garnishes
A fluffy blanket of extra Parmesan is always welcome, or try a scatter of torn basil leaves and a twist of freshly cracked pepper for an irresistible final touch. For a little more color, a few halved cherry tomatoes left raw and tossed on top look stunning.
Side Dishes
This Summer Garden Pasta is practically begging for crispy garlic bread or a crusty baguette to mop up every bit of sauce. Add a peppery arugula salad drizzled with lemon and olive oil for a light, fresh counterpoint, or some grilled veggies for a more robust spread.
Creative Ways to Present
If you’re entertaining, serve the pasta family-style on a big platter, letting the tangle of noodles and glossy tomatoes steal the show. Or try individual pasta nests twirled with tongs and crowned with a pretty basil sprig for an elegant dinner party look. Spooning into big pasta bowls for a weeknight treat is always a winner, too!
Make Ahead and Storage
Storing Leftovers
Leftover Summer Garden Pasta will keep beautifully in an airtight container in the fridge for up to two days. The flavors continue to meld overnight, making lunch the next day even more delicious—and just as refreshing as when you first tossed it.
Freezing
Because the dish is all about fresh, bright flavors, freezing isn’t recommended—the tomatoes and basil lose their gorgeous texture once thawed. Instead, try enjoying any leftovers within a couple of days while everything’s at peak flavor.
Reheating
If you’d like your leftovers warm, gently reheat the pasta in a skillet over low heat with a drizzle of olive oil and a splash of water, tossing occasionally just until it’s loosened and glossy. Or, enjoy it chilled straight from the fridge for a summery pasta salad vibe!
FAQs
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Can I use different types of tomatoes for Summer Garden Pasta?
Absolutely! While cherry tomatoes are ideal for their sweetness and size, grape tomatoes or even chopped heirloom varieties will make a delicious substitute. The key is using ripe, juicy tomatoes at their peak.
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Does the tomato mixture really need to marinate for four hours?
Marinating the tomatoes for several hours lets their flavors intensify and create a naturally luscious sauce. If you’re short on time, you can let them sit for as little as an hour, but the full four hours really makes the magic happen!
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What if my Summer Garden Pasta seems a little dry?
If the pasta seems dry after tossing, drizzle in a bit more olive oil or add a splash of the reserved pasta cooking water. This will help create a silky, light sauce that clings beautifully to the noodles.
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Can I make Summer Garden Pasta ahead of time for a party?
Definitely! You can marinate the tomatoes and prep the basil earlier in the day, then toss everything with freshly cooked pasta right before serving. It’s wonderful at room temperature, so it’s perfect for entertaining.
Final Thoughts
I hope you give this Summer Garden Pasta a try the next time you’re craving something light, easy, and full of that sun-kissed summer flavor. It’s one of those recipes that brings everyone to the table and makes any day feel just a little bit brighter. Happy cooking, and enjoy every twirl!
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Ina Garten’s Summer Garden Pasta Recipe
- Prep Time: 4 hours 10 minutes
- Cook Time: 3 minutes
- Total Time: 4 hours 13 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Mixing, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
Ina Garten’s Summer Garden Pasta is a delightful and fresh pasta dish that celebrates the flavors of summer with cherry tomatoes, garlic, basil, and Parmesan cheese. It’s a simple yet elegant dish that is perfect for a light and satisfying meal.
Ingredients
Ingredients:
- 4 pints cherry tomatoes, halved
- Great quality olive oil, extra virgin
- 2 tablespoons (6 cloves) garlic, minced
- 18 large basil leaves, julienned, plus extra for serving
- 1/2 to 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly cracked black pepper, to taste
- 1 lb. dried angel hair pasta
- Freshly grated Parmesan cheese, plus extra for serving
Instructions
- Cook the Pasta: Prepare the angel hair pasta according to package instructions until al dente. Drain well.
- Make the Sauce: In a large bowl, combine the cherry tomatoes, garlic, basil, red pepper flakes, salt, and black pepper. Drizzle with olive oil and toss to combine.
- Combine and Serve: Add the cooked pasta to the bowl with the cherry tomato mixture. Toss well to combine. Add Parmesan cheese and extra basil leaves. Serve with additional Parmesan on top.
Notes
- Consider saving a little pasta water to add moisture if needed.
- A small amount of pasta water (1-2 tablespoons) can help if the dish turns out too dry after adding olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
