If you’re on the hunt for a pasta dish that defines summer in every twirl, look no further than Ina Garten’s Summer Garden Pasta. It’s the dreamiest blend of sweet, sun-ripened cherry tomatoes, garlicky goodness, ribbons of fresh basil, and silky Parmesan, all tumbling together with the lightest, fastest angel hair. Simple, unfussy, and absolutely dazzling—this is al fresco magic, right from Ina’s kitchen to yours!
Why You’ll Love This Recipe
- Unbeatable Summer Flavor: Every bite bursts with the sweetness of ripe cherry tomatoes, mingled with fragrant basil and just the right hit of garlic.
- No-Cook Sauce Magic: The tomato sauce “marinates” itself while you put your feet up (or sip a glass of wine)–no stovetop required until pasta time!
- Dinner Party-Ready: This dish is a total showstopper for warm-weather picnics and impromptu gatherings, yet astonishingly simple to pull together.
- Customizable and Light: It’s endlessly versatile—keep it vegetarian, add cheese galore, or spice it up as much as you like, all while staying bright and fresh.
Ingredients You’ll Need
The beauty of Ina Garten’s Summer Garden Pasta is that its glory comes from just a handful of ultra-fresh, top-quality ingredients. Each one gets a starring role and brings out those sunny, vibrant flavors that scream easy-breezy summer eating.
- Cherry tomatoes (4 pints, halved): The juiciest, sweetest tomatoes make the sauce—ripe and local are best for that pure garden flavor.
- Extra virgin olive oil: Rich, peppery, and fruity, good olive oil is key since it forms the body of the no-cook sauce.
- Garlic (2 tablespoons or 6 cloves, minced): Plenty of garlic! It melds beautifully with the oil and tomatoes for that classic Italian zing.
- Fresh basil (18 large leaves, julienned, plus extra for serving): Sliced into fine ribbons, basil brings color, aroma, and the freshness only summer provides.
- Crushed red pepper flakes (½ to 1 teaspoon): Adjust to your spice level; they add a lovely peppery kick that wakes up the whole dish.
- Kosher salt and freshly cracked black pepper (to taste): Simple seasoning that lets the stars of the show shine.
- Dried angel hair pasta (1 lb.): Fast-cooking and delicate, angel hair is the perfect nest for the juicy sauce.
- Freshly grated Parmesan cheese (plus extra for serving): The nutty, salty depth of Parm takes everything over the top—don’t skimp!
Variations
Ina Garten’s Summer Garden Pasta is as flexible as summer itself—don’t be afraid to make it your own! From switching up the tomatoes to swapping the pasta, here are a few delicious ideas to play with based on what’s in your garden, fridge, or pantry.
- Swap the Pasta: Try spaghetti or linguine if you don’t have angel hair—they’ll hold the sauce just as beautifully.
- Add Protein: Toss in grilled shrimp, sliced chicken, or even a few torn mozzarella balls for extra heartiness and flavor.
- Go Vegan: Skip the Parmesan or use a plant-based cheese—the tomatoes and basil can truly shine on their own.
- Switch the Herbs: Add a little fresh oregano or parsley for a new layer of summery zip.
How to Make Ina Garten’s Summer Garden Pasta
Step 1: Marinate the Tomatoes
Halve all those luscious cherry tomatoes and place them in a large bowl. Pour in a generous glug of olive oil, sprinkle over your minced garlic, and toss in the uncooked basil ribbons and crushed red pepper flakes. Season well with salt and pepper. Here’s the magic: let this mixture sit for at least four hours at room temperature. It gives the tomatoes time to release their juices and meld romantically with the oil and aromatics—this is your vibrant no-cook sauce!
Step 2: Cook the Pasta
When you’re ready to eat, bring a large pot of generously salted water to a boil and cook the angel hair pasta just until al dente—this takes mere minutes, so keep an eye out. Before you drain, reserve a splash of the pasta water to loosen the sauce if you need it later (a total pro move!). Drain the pasta thoroughly.
Step 3: Toss Everything Together
While the pasta is piping hot, add it right to your marinated tomato bowl—don’t worry if there’s plenty of liquid, this is where the flavors soak in! Sprinkle over plenty of Parmesan and more basil, then give everything a thorough toss so the strands soak up every last drop of summery goodness. Use a tiny bit of your reserved pasta water or a drizzle of olive oil if the mixture looks dry, then taste and adjust seasoning. Joy in a bowl!
Pro Tips for Making Ina Garten’s Summer Garden Pasta
- Marinate for Maximum Flavor: Don’t rush the marination—even four hours changes everything, allowing the tomatoes to become jammy and flavor-packed.
- Use High-Quality Olive Oil: Since the sauce isn’t cooked, use the best extra virgin olive oil you can find—it’s the backbone of the dish.
- Don’t Forget the Pasta Water: A tablespoon or two of the starchy cooking water can help emulsify the sauce and prevent the noodles from sticking.
- Serve Immediately: This pasta shines brightest when served fresh and warm, while the angel hair is still silky and the tomatoes are juicy.
How to Serve Ina Garten’s Summer Garden Pasta
Garnishes
Top each portion with extra fresh basil leaves and plenty of freshly grated Parmesan right before serving—the fragrance and rich finish make the whole dish sing. For extra color and flavor, add a drizzle of that good olive oil and more cracked black pepper.
Side Dishes
A loaf of crusty bread (for chasing up that tomatoey sauce) or a big, leafy green salad pairs beautifully with Ina Garten’s Summer Garden Pasta. You can also serve lightly grilled vegetables, marinated olives, or a refreshing white wine for the ultimate summer supper.
Creative Ways to Present
For special occasions, swirl the pasta into individual nests on shallow bowls, then spoon extra tomato mixture in the center. Garnish each plate with whole basil leaves, edible flowers, or even a shower of lemon zest for a restaurant-worthy presentation. This is a showstopper on colorful platters for a picnic or buffet as well!
Make Ahead and Storage
Storing Leftovers
Store any leftover Ina Garten Summer Garden Pasta in an airtight container in the fridge for up to 2 days. The flavors may intensify beautifully overnight, but the pasta will soften—so it’s best enjoyed fresh, with leftovers perfect for easy lunches.
Freezing
Freezing isn’t recommended for this pasta, as the raw tomato mixture and delicate basil will lose their texture and brightness. If you have leftover marinated tomatoes before mixing with pasta, you can freeze that mixture separately, but expect a softer texture when thawed.
Reheating
For reheating, gently warm the pasta in a skillet over low heat with a splash of olive oil or a tablespoon of water, just until warmed through. Try not to overheat, or the tomatoes and basil will lose their beautiful, fresh flavor.
FAQs
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Do I really have to marinate the tomatoes for four hours?
Yes, the marinating is a game-changer! Giving the tomatoes at least four hours lets them release their juices, sweeten naturally, and infuse the garlic, basil, and oil. If you’re short on time, a minimum of one hour will do, but the depth of flavor is best with those extra hours.
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Can I use a different kind of pasta for Ina Garten’s Summer Garden Pasta?
Absolutely! While angel hair cooks quickly and soaks up the sauce, you can swap in spaghetti, linguine, or even penne. Just be sure to cook until just al dente so the noodles retain a lovely bite.
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Should I serve this hot or at room temperature?
This pasta is wonderful served right away while it’s warm and silky, but it’s also delicious at room temperature—making it ideal for summer parties and picnics. Just avoid refrigerating before serving, as it can dull the tomato flavor.
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Is Ina Garten’s Summer Garden Pasta vegetarian-friendly?
It absolutely is! This recipe contains no meat and can easily be made fully vegetarian by checking your Parmesan cheese (some are made with animal rennet, but vegetarian versions are available). You can also omit cheese for a vegan version.
Final Thoughts
There’s a reason Ina Garten’s Summer Garden Pasta is the darling of picnics, potlucks, and dreamy weeknight dinners—it’s a celebration of all things bright, juicy, and delicious, with nearly zero fuss. I hope you’ll treat yourself to a bowl of sunshine with this recipe and savor every gorgeous mouthful!
Print
Ina Garten’s Summer Garden Pasta Recipe
- Prep Time: 4 hours 10 minutes
- Cook Time: 3 minutes
- Total Time: 4 hours 13 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Description
Ina Garten’s Summer Garden Pasta is a delightful and fresh pasta dish that celebrates the flavors of summer with cherry tomatoes, basil, and garlic. It’s a simple yet flavorful recipe that is perfect for a light and satisfying meal.
Ingredients
Ingredients:
- 4 pints cherry tomatoes, halved
- Great quality extra virgin olive oil
- 2 tablespoons (6 cloves) garlic, minced
- 18 large basil leaves, julienned, plus extra for serving
- 1/2 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
- Step 1: In a large bowl, combine the cherry tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and black pepper. Toss to coat evenly.
- Step 2: Cook the angel hair pasta according to package instructions until al dente. Drain well.
- Step 3: Add the cooked pasta to the bowl with the cherry tomato mixture. Sprinkle with Parmesan cheese and additional basil leaves. Toss well to combine.
- Step 4: Serve the pasta hot, topped with extra Parmesan cheese and basil leaves.
Notes
- The pasta can be a bit dry, so consider saving a small amount of pasta water to add as needed for moisture.
- Ina Garten suggests adding olive oil if the pasta is too dry, but a small amount of pasta water (1 or 2 tablespoons) can also help.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: Approximately 5g
- Sodium: Approximately 300mg
- Fat: Approximately 10g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 55g
- Fiber: Approximately 5g
- Protein: Approximately 10g
- Cholesterol: Approximately 5mg
