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Ina Garten Summer Garden Pasta

Ina Garten Summer Garden Pasta
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This vibrant pasta dish celebrates peak summer produce with tender cherry tomatoes, fresh basil, and creamy ricotta, all tossed with al dente fusilli. The combination of sweet roasted tomatoes and salty Parmesan creates a perfectly balanced, satisfying meal.

Ingredients

Scale
  • 1 tablespoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • 2 cups cherry tomatoes, halved
  • 2 cups heirloom cherry tomatoes, halved
  • 3 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup fresh basil leaves, torn
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper, plus more for serving
  • 1 tablespoon balsamic vinegar
  • 12 ounces fusilli pasta

Instructions

  1. Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper.
  2. Place the halved cherry tomatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with a pinch of salt. Toss to coat evenly. Roast for 15-17 minutes, until the tomatoes are softened and beginning to caramelize, with a few dark brown spots.
  3. While the tomatoes roast, bring a large pot of water to a rolling boil. Add the remaining 1 tablespoon of kosher salt. Cook the fusilli according to package directions until al dente, typically 11-13 minutes. Reserve 1 cup of pasta cooking water before draining.
  4. While the pasta cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn golden. Do not let it burn.
  5. Add the roasted cherry tomatoes to the skillet with the garlic oil. Use a wooden spoon to gently crush the tomatoes, releasing their juices. Cook for 2 minutes, stirring occasionally, until the mixture forms a chunky sauce.
  6. Drain the fusilli and add it directly to the skillet with the tomato sauce. Toss to coat the pasta. If the sauce seems dry, add the reserved pasta water 1/4 cup at a time until the sauce clings to the pasta and is glossy.
  7. Remove the skillet from heat. Stir in the ricotta cheese in dollops, tearing the basil leaves directly over the pasta. Gently fold the ricotta and basil into the pasta. Do not overmix; leave some distinct swirls of ricotta.
  8. Sprinkle the Parmesan cheese over the pasta and add the balsamic vinegar and black pepper. Toss one more time to combine. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Divide the pasta among four warm bowls. Finish with a final crack of black pepper and extra basil leaves if desired. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium-low heat with a splash of pasta water or broth, stirring until warmed through. Freezing is not recommended due to the dairy content. For best flavor, use ripe, seasonal cherry tomatoes. If you cannot find heirloom cherry tomatoes, use all regular cherry tomatoes.

Nutrition

Keywords: Ina Garten Summer Garden Pasta, summer pasta recipe, fusilli with tomatoes, cherry tomato pasta, Italian pasta, fresh basil pasta, ricotta pasta, roasted tomato pasta, quick weeknight dinner, summer garden recipe

Find it online: https://inagartencooks.com/ina-garten-summer-garden-pasta-2/