A simple, sun-kissed summer dish made with ripe cherry tomatoes, fresh basil, and good olive oil. This recipe is best when tomatoes are at their peak and the herbs are freshly picked. Perfect for a warm evening when you want something light yet flavorful.
Prep Time: 4 hours 10 minutes
Cook Time: 3 minutes
Total Time: 4 hours 13 minutes
Serves: 4–6
Ingredients
- 4 pints cherry tomatoes, halved
- Extra virgin olive oil, great quality
- 2 tablespoons (6 cloves) garlic, minced
- 18 large basil leaves, julienned, plus extra for serving
- ½ to 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly cracked black pepper, to taste
- 1 lb dried angel hair pasta
- Freshly grated Parmesan cheese, plus extra for serving
Instructions
- Marinate the Tomatoes:
In a large bowl, combine halved cherry tomatoes, minced garlic, basil, red pepper flakes, salt, and black pepper. Pour in about ½ cup of extra virgin olive oil—just enough to coat generously. Stir well.
Cover and let sit at room temperature for at least 4 hours to allow flavors to develop. - Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the angel hair pasta for 2–3 minutes, or until al dente. Before draining, reserve ½ cup of pasta water. - Combine & Serve:
Add the hot pasta directly to the tomato mixture and toss to combine. If the pasta seems dry, stir in some reserved pasta water a tablespoon at a time.
Top with freshly grated Parmesan and additional basil before serving.
Notes
- Pasta Water Matters: Save some pasta water before draining to help loosen the sauce if needed. It helps emulsify and coat the pasta more evenly.
- Tomato Marination: Don’t skip the 4-hour marination. It’s key to the depth of flavor.
- Serving Suggestions: Serve with grilled bread, a crisp white wine, or a simple green salad.
- Optional Add-ins: Add fresh mozzarella pearls, burrata, or grilled shrimp for a heartier variation.
- Make Ahead Tip: The tomato mixture can be prepped a day ahead and stored at room temperature if used within the day, or refrigerated overnight—bring to room temp before tossing with pasta.
Ina Garten’s Summer Garden Pasta
- Prep Time: 4 hours 10 minutes
- Cook Time: 3 minutes
- Total Time: 4 hours 13 minutes
- Yield: Serves: 4–6
Description
A simple, sun-kissed summer dish made with ripe cherry tomatoes, fresh basil, and good olive oil. This recipe is best when tomatoes are at their peak and the herbs are freshly picked. Perfect for a warm evening when you want something light yet flavorful.
Ingredients
-
4 pints cherry tomatoes, halved
-
Extra virgin olive oil, great quality
-
2 tablespoons (6 cloves) garlic, minced
-
18 large basil leaves, julienned, plus extra for serving
-
½ to 1 teaspoon crushed red pepper flakes
-
Kosher salt and freshly cracked black pepper, to taste
-
1 lb dried angel hair pasta
-
Freshly grated Parmesan cheese, plus extra for serving
Instructions
-
Marinate the Tomatoes:
In a large bowl, combine halved cherry tomatoes, minced garlic, basil, red pepper flakes, salt, and black pepper. Pour in about ½ cup of extra virgin olive oil—just enough to coat generously. Stir well.
Cover and let sit at room temperature for at least 4 hours to allow flavors to develop. -
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the angel hair pasta for 2–3 minutes, or until al dente. Before draining, reserve ½ cup of pasta water.
-
Combine & Serve:
Add the hot pasta directly to the tomato mixture and toss to combine. If the pasta seems dry, stir in some reserved pasta water a tablespoon at a time.
Top with freshly grated Parmesan and additional basil before serving.
Notes
-
Pasta Water Matters: Save some pasta water before draining to help loosen the sauce if needed. It helps emulsify and coat the pasta more evenly.
-
Tomato Marination: Don’t skip the 4-hour marination. It’s key to the depth of flavor.
-
Serving Suggestions: Serve with grilled bread, a crisp white wine, or a simple green salad.
-
Optional Add-ins: Add fresh mozzarella pearls, burrata, or grilled shrimp for a heartier variation.
-
Make Ahead Tip: The tomato mixture can be prepped a day ahead and stored at room temperature if used within the day, or refrigerated overnight—bring to room temp before tossing with pasta.