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Ina Garten’s Summer Garden Pasta

A simple yet elegant pasta dish featuring marinated cherry tomatoes, fresh basil, garlic, and olive oil, creating a light and flavorful summer sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 4
Course: Dinner, Main Course, Pasta
Cuisine: American, Italian-American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Marinated Tomatoes
  • 2 pints cherry tomatoes halved
  • 1/2 cup good quality olive oil
  • 4 cloves garlic minced
  • 1/2 teaspoon red pepper flakes or to taste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 cup fresh basil leaves chopped
For the Pasta
  • 1 pound angel hair pasta or your favorite pasta shape
  • 1/2 cup Parmesan cheese grated, plus more for serving

Method
 

Instructions
  1. In a large bowl, combine the halved cherry tomatoes, olive oil, minced garlic, red pepper flakes, kosher salt, and black pepper.
  2. Stir gently to combine. Cover the bowl tightly with plastic wrap.
  3. Let the tomato mixture marinate at room temperature for at least 4 hours, or until the tomatoes have softened and released their juices, creating a sauce.
  4. About 15 minutes before serving, cook the pasta in a large pot of boiling salted water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  5. Drain the pasta and add it directly to the bowl with the marinated tomatoes. Add the chopped basil and grated Parmesan cheese.
  6. Toss everything together gently, adding a splash of the reserved pasta water if needed to create a cohesive sauce. Taste and adjust seasoning if necessary.
  7. Serve immediately, garnished with additional grated Parmesan cheese.

Notes

This recipe relies on the quality of the ingredients, especially the tomatoes and olive oil. Don't rush the marinating process; it's key to developing the sauce. Feel free to substitute other pasta shapes if angel hair is not your preference.