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Ina Garten’s Summer Garden Pasta Recipe
Ben Carraoli

Ina Garten’s Summer Garden Pasta Recipe

I recently made Ina Garten’s Summer Garden Pasta, 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.
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Total Time 4 hours 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.