Ina Garten’s Summer Garden Pasta is a simple, flavorful dish made with fresh cherry tomatoes, garlic, olive oil, basil, and parmesan cheese. The key? Letting the tomatoes marinate at room temperature for hours before tossing them with hot pasta. This step creates a naturally sweet, juicy sauce without cooking. It’s one of those recipes where fresh, high-quality ingredients make all the difference.
4 cups cherry tomatoes, halved
½ cup extra virgin olive oil
6 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes (optional)
1 cup fresh basil leaves, torn
1 pound angel hair or spaghetti
1½ cups freshly grated Parmesan cheese
Optional: fresh mozzarella balls or burrata for serving
In a large bowl, combine halved cherry tomatoes, olive oil, minced garlic, salt, pepper, and red pepper flakes. Stir well, cover the bowl, and let it sit at room temperature for 4 hours. This allows the tomatoes to release their juices and create a fresh, flavorful sauce.
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain the rest.
Immediately add the hot pasta to the tomato mixture. Add reserved pasta water if needed to loosen the sauce. Toss well until the pasta is fully coated and glossy.
Stir in grated parmesan and fresh basil leaves. Taste and adjust seasoning with extra salt or pepper if needed.
Serve warm or at room temperature with extra parmesan or optional mozzarella on top.
Find it online: https://inagartencooks.com/ina-garten-summer-garden-pasta/