Do Share Recipe

I recently made Ina Garten’s Summer Garden Pasta Recipe, and I have to say, it was one of the simplest yet most flavorful dishes I’ve ever whipped up. The combination of sun-ripened tomatoes, fresh basil, and garlic just sings with every bite. I loved how easy it was to prepare, and the pasta turned out light, fresh, and perfect for a warm summer evening.

If you’ve been craving a dish that’s vibrant, easy, and absolutely satisfying, this recipe is a must-try. Honestly, it feels like a celebration of summer in every forkful. You can also enjoy similar meals like Chicken Parmesan Casserole for a hearty twist on comfort food.

Ingredients

Here’s everything you’ll need to make this summer garden pasta, along with a few tips to get the best flavors:

4 pints cherry tomatoes, halved – choose ripe, firm tomatoes; avoid frozen ones for the freshest taste.
1/2 cup extra virgin olive oil – high-quality oil brings depth and richness to the dish.
6 cloves garlic, minced – fresh garlic works best; it adds a sweet, pungent kick.
18 large basil leaves, julienned – fresh basil is a must; dried won’t give the same aromatic punch.
1/2 teaspoon crushed red pepper flakes – adjust to taste for subtle heat.
Kosher salt, to taste – enhances all the flavors naturally.
1/2 teaspoon freshly ground black pepper – always better freshly ground for more vibrant spice.
1 lb angel hair pasta – delicate strands that hold the sauce and flavors beautifully.
1 1/2 cups freshly grated Parmesan cheese, plus more for serving – pre-grated cheese won’t melt the same, so always grate fresh.

Note: several servings.

Variations

I love giving a dish a little twist. Here are some ideas to customize this pasta:

Swap Parmesan with a dairy-free alternative to make it vegan-friendly.
Use gluten-free angel hair pasta if you’re avoiding gluten.
Add sun-dried tomatoes or roasted red peppers for an extra layer of flavor.
Include a splash of lemon juice or zest to brighten the dish.
For a protein boost, stir in grilled chicken or shrimp. You might also enjoy Asian Chicken Crunch Salad for a lighter, tangy option.

Cooking Time

Here’s a simple breakdown of how long this recipe takes:

Prep Time: 10 minutes
Inactive/Marinating Time: 4 hours
Total Time: 4 hours 10 minutes

Equipment You Need

Large mixing bowl – for marinating the tomatoes.
Chef’s knife – for chopping garlic and slicing tomatoes.
Cutting board – keeps your prep clean and organized.
Large pot – to cook the pasta evenly.
Colander – for draining pasta efficiently.
Cheese grater – to grate fresh Parmesan for the best flavor.

How to Make Ina Garten’s Summer Garden Pasta

Here’s a step-by-step guide to this simple, yet flavor-packed dish.

Prepare the Tomatoes

Start by halving your cherry tomatoes and placing them in a large bowl. Add minced garlic, julienned basil, red pepper flakes, olive oil, salt, and pepper. Toss gently, cover, and let the flavors meld at room temperature for four hours. This step lets the tomato juices release naturally and infuse the olive oil with flavor.

Cook the Pasta

Bring a large pot of salted water to a boil and cook your angel hair pasta according to package instructions. I always add a tiny splash of olive oil to the water to prevent sticking. Drain the pasta well and prepare to combine with your marinated tomatoes.

Combine and Serve

Add the drained pasta to the tomato mixture and toss gently to coat every strand. Sprinkle in freshly grated Parmesan and a few extra basil leaves for a burst of aroma. Serve immediately with extra Parmesan on the side for anyone who loves that cheesy touch.

Additional Tips for Making this Recipe Better

From my experience, these small touches elevate the dish:

I like to marinate the tomatoes overnight for a more intense flavor.
Always use fresh basil; it really makes the dish pop.
Drizzle a little extra olive oil over the pasta before serving for a silkier finish.
I sometimes add a pinch of sugar to balance acidity if my tomatoes are extra tart.
Toasting the garlic lightly in the olive oil before mixing with tomatoes adds a sweet, nutty flavor.

How to Serve Ina Garten’s Summer Garden Pasta

Presentation is half the fun. I like serving this pasta on a large, shallow platter with a few extra basil leaves sprinkled on top. Adding a dusting of Parmesan and a drizzle of olive oil gives it a gourmet touch. Pair it with a crisp white wine or a simple green salad for a refreshing summer meal.

Nutritional Information

Here’s a quick glance at the key nutritional facts for one serving:

Calories: Approximately 420 kcal – light enough for a main course.
Protein: 15g – thanks to Parmesan cheese and pasta.
Carbohydrates: 55g – the pasta provides sustained energy.
Fat: 15g – mostly heart-healthy olive oil.

Make Ahead and Storage

Storing

This pasta keeps well in the refrigerator for up to 2 days. I recommend storing it in an airtight container to preserve freshness.

Freezing

I don’t suggest freezing this pasta since fresh tomatoes lose texture, but cooked pasta without the tomatoes can be frozen for up to a month.

Reheating

Reheat gently in a pan over low heat with a splash of olive oil. I avoid microwaving because it can make the tomatoes watery.

Why You’ll Love This Recipe

This pasta is full of charm, and here’s why it’s worth trying:

The prep is minimal – perfect for busy summer days or casual dinners.
It’s versatile – easily customized for dietary preferences or flavor twists.
Fresh ingredients shine – every bite celebrates seasonal produce.
Light, not heavy – ideal for a refreshing summer meal.
Crowd-pleaser – the combination of basil, garlic, and Parmesan is universally loved.

Ina Garten’s Summer Garden Pasta is my go-to recipe when I want a fresh, flavorful dish with minimal effort. The way the tomatoes soak up the garlic, basil, and olive oil creates a naturally rich sauce without standing over the stove. Whether served for a casual lunch or a summer dinner party, it’s always a hit. If you haven’t tried it yet, grab those cherry tomatoes and get cooking—you’ll taste the magic of summer in every bite!

Ben Carraoli