Description
Ina Garten’s Summer Garden Pasta is a light, no-cook sauce pasta dish that highlights the flavors of fresh cherry tomatoes, basil, garlic, and olive oil. Tossed with angel hair pasta and Parmesan cheese, it’s a perfect meal for warm summer evenings.
Ingredients
- 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
Instructions
- Combine cherry tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and pepper in a large bowl. Mix gently and cover with plastic wrap.
- Let the tomato mixture marinate at room temperature for about 4 hours.
- Bring a large pot of salted water to a boil. Cook the angel hair pasta until al dente, about 2–3 minutes.
- Drain the pasta and immediately toss with the tomato mixture and Parmesan cheese.
- Serve in bowls with extra basil and a sprinkle of Parmesan on top.
Notes
- Use the ripest cherry or grape tomatoes for best flavor.
- Can be served warm or cold as a pasta salad.
- Swap Parmesan with Pecorino Romano for a saltier flavor.
- Grilled shrimp, chicken, or white beans can be added for protein.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 15mg
