Ina Garten’s Summer Garden Pasta is the perfect celebration of fresh, seasonal ingredients. With no cooking required for the sauce, this dish relies on ripe cherry tomatoes, fragrant basil, and garlic to create a light yet flavorful meal. Tossed with warm angel hair pasta and finished with Parmesan cheese, it’s the kind of easy, satisfying dinner I like to make on warm evenings when summer produce is at its peak. Ina Garten’s Summer Garden Pasta

Why You’ll Love This Recipe

I love how effortless and refreshing this dish is. Letting the tomatoes marinate for hours draws out their juices and infuses the olive oil with garlicky, herby flavor. It feels indulgent but takes very little hands-on time, making it ideal for lazy summer nights. It’s also endlessly adaptable—I can serve it warm or cold, and even customize it with extra ingredients if I’m in the mood. Plus, it’s a great way to use up an abundance of garden tomatoes and basil.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 pints cherry tomatoes, halved
½ cup good olive oil
2 tablespoons minced garlic (about 6 cloves)
18 large basil leaves, julienned, plus more for garnish
½ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound angel hair pasta
1½ cups freshly grated Parmesan cheese, plus more for serving

Directions

I start by combining the halved cherry tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and pepper in a large bowl. I mix it gently and then cover it with plastic wrap.
I let the tomato mixture sit at room temperature for about 4 hours to let the flavors develop.
When it’s almost time to eat, I bring a big pot of salted water to a boil. I cook the angel hair pasta just until al dente, usually around 2 to 3 minutes.
After draining the pasta, I immediately toss it with the marinated tomato mixture and Parmesan cheese. I mix everything well so the pasta soaks up all that delicious sauce.
I like to serve it in bowls with extra basil and a sprinkle of Parmesan on top.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Marination Time: 4 hours
Cook Time: 5 minutes
Total Time: 4 hours 20 minutes

Variations

I sometimes swap Parmesan for Pecorino Romano if I want a sharper, saltier flavor.
If I’m out of basil, fresh oregano or parsley works as a substitute.
I’ve used spaghetti and linguine instead of angel hair with great results.
For a protein boost, I might add grilled shrimp, rotisserie chicken, or white beans.
To turn this into a pasta salad, I chill everything and add diced mozzarella.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it in a pan over low heat with a splash of water or olive oil to loosen the sauce. Sometimes, I just enjoy it cold straight from the fridge—it tastes like a pasta salad.

FAQs

How long should I let the tomatoes marinate?

I let them sit for 4 hours at room temperature so the flavors really soak in. Any longer and the tomatoes might get too soft.

Can I make this dish ahead of time?

Yes, I prepare the tomato mixture ahead and just cook the pasta right before serving. It makes dinner super quick.

What kind of tomatoes work best?

I usually go for cherry or grape tomatoes. The sweeter and riper they are, the better the sauce turns out.

Is this good cold?

Absolutely. I love it as a cold pasta salad the next day, especially with a bit of added fresh basil.

Can I make this gluten-free?

Yes. I use gluten-free pasta and everything else in the recipe stays the same.

Conclusion

Ina Garten’s Summer Garden Pasta is one of my go-to summer recipes. It’s easy, elegant, and bursting with fresh flavor. I always feel good serving it—whether I’m cooking just for myself or hosting friends on the patio. It captures everything I love about summer cooking: minimal effort, maximum flavor, and beautiful seasonal ingredients.