Ina Garten’s Summer Garden Pasta
Embrace the best of summer with Ina Garten’s Summer Garden Pasta, a vibrant dish featuring ripe cherry tomatoes, fresh basil, and a light, garlicky marinade. This pasta recipe captures the essence of the season’s harvest, making it ideal for warm nights when you want something both light and decadent.
Why You’ll Love This Recipe
Ina Garten’s Summer Garden Pasta is all about simplicity and quality ingredients, creating a satisfying meal that’s easy to prepare. The secret lies in marinating cherry tomatoes with garlic, basil, olive oil, and red pepper flakes at room temperature. The result? A naturally sweet, slightly spicy sauce that clings to each strand of angel hair pasta. This pasta is truly a celebration of summer flavors, elevated by the salty richness of Parmesan cheese.
Ingredients for making Ina Garten’s Summer Garden Pasta
- 4 pints cherry tomatoes, halved
- 1/2 cup extra virgin olive oil
- 6 cloves garlic, minced
- 18 large basil leaves, julienned (plus extra for garnish)
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt (about 1 teaspoon, or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 lb angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese (plus extra for garnish)
Instructions for making Ina Garten’s Summer Garden Pasta
- Prepare the Tomato Marinade: In a large bowl, mix the halved cherry tomatoes, extra virgin olive oil, minced garlic, julienned basil, red pepper flakes, salt, and black pepper. Stir gently to combine the ingredients well.
- Marinate: Cover the bowl with plastic wrap and let it sit at room temperature for about 4 hours. This resting period allows the flavors to meld and the tomatoes to release their juices, creating a flavorful sauce.
- Cook the Pasta: Bring a large pot of salted water to a boil, adding a splash of olive oil. Cook the angel hair pasta according to package directions (angel hair cooks quickly, so just a few minutes).
- Combine with Sauce: Drain the pasta well and add it directly into the bowl with the marinated tomatoes.
- Add Parmesan and Toss: Sprinkle 1 1/2 cups of freshly grated Parmesan cheese over the pasta and toss to coat evenly, letting the cheese melt slightly into the tomato mixture.
- Serve and Garnish: Top with additional basil and Parmesan for added flavor and a beautiful presentation. Enjoy Ina Garten’s Summer Garden Pasta.
Tips for the Best Summer Garden Pasta
- Use Fresh Ingredients: For optimal flavor, choose ripe, juicy cherry tomatoes and fresh basil.
- Let It Marinate: Don’t skip the marinating time—this step is essential for enhancing the flavor of the tomatoes.
- Choose the Right Pasta: Angel hair works best for this dish as it soaks up the sauce beautifully.
Frequently Asked Questions
1. Can I use other types of tomatoes?
Yes, grape tomatoes or even diced Roma tomatoes can be substituted if cherry tomatoes are unavailable. However, cherry tomatoes add a sweetness that’s perfect for this dish.
2. What if I don’t have 4 hours for marinating?
While 4 hours is ideal, you can marinate for at least 1-2 hours to achieve a similar effect. The longer the tomatoes sit, the more flavorful the sauce will be.
3. Can I use another type of pasta?
Certainly! While angel hair works best, spaghetti or linguine would also complement the light tomato sauce.
4. How should I store leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently, and if the pasta seems dry, drizzle with a bit more olive oil.
Nutrition Information (per serving)
- Calories: Approximately 390 kcal
- Protein: 14g
- Carbohydrates: 45g
- Fat: 17g
- Fiber: 3g
- Calcium: 250 mg (mainly from Parmesan)
Final Thoughts
Ina Garten’s Summer Garden Pasta is an easy, flavor-packed recipe perfect for summer. The combination of marinated cherry tomatoes, fragrant basil, and angel hair pasta creates a light yet satisfying meal that’s as delightful to make as it is to eat. Try this recipe for your next summer gathering or enjoy it solo for a refreshing dinner!
Ina Garten’s Summer Garden Pasta
Equipment
- Large Mixing Bowl
- Large pot
- Colander
- Chef’s knife
- Cutting Board
- Wooden spoon
- Tongs
Ingredients
- 4 pints cherry or grape tomatoes halved
- ½ cup extra virgin olive oil
- 2 tbsp garlic minced (about 6 cloves)
- 10 –15 fresh basil leaves julienned
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 lb angel hair pasta
- 1½ cups freshly grated Parmesan cheese
- Optional: extra basil and Parmesan for garnish
Instructions
- Prepare the Marinated Tomatoes
- In a large mixing bowl, combine the halved cherry tomatoes, olive oil, minced garlic, basil, salt, and pepper. Stir well, ensuring the tomatoes are evenly coated with the garlic, basil, and seasoning. Cover the bowl and allow the mixture to marinate at room temperature for at least 4 hours. This process allows the flavors to meld and the tomatoes to release their juices, creating a flavorful sauce.
- Cook the Pasta
- When the tomatoes have finished marinating, bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package directions until al dente, usually 3–4 minutes. Drain the pasta in a colander.
- Combine the Pasta and Sauce
- Add the hot pasta directly to the bowl with the marinated tomato mixture. Use tongs to gently toss everything together, making sure the pasta is coated in the flavorful tomato juices and olive oil.
- Add Parmesan Cheese
- Sprinkle the grated Parmesan cheese over the pasta and continue tossing until well combined and the cheese is melted slightly, creating a creamy texture.
- Serve and Garnish
- Serve the pasta warm or at room temperature. Garnish with additional basil leaves and a sprinkle of Parmesan cheese if desired. Enjoy the fresh, vibrant flavors of summer in every bite!
Video
Notes
- The quality of the ingredients is key to this dish. Use fresh, ripe tomatoes and high-quality olive oil for the best flavor.
- This pasta can be enjoyed warm or at room temperature, making it perfect for outdoor gatherings or picnics.
- If desired, add a pinch of red pepper flakes for a hint of heat.
- Leftovers can be stored in the refrigerator for up to 2 days, but the pasta may absorb some of the sauce, so you may want to add a drizzle of olive oil before serving.
