Ina Garten’s Summer Garden Pasta 

Ina Garten’s Summer Garden Pasta is the essence of warm-weather simplicity—fresh, vibrant, and incredibly flavorful. Using just a handful of ingredients, this dish celebrates the best of summer produce, especially ripe cherry tomatoes and fragrant basil. The tomatoes are marinated with garlic, olive oil, and herbs to create a no-cook sauce that bursts with natural sweetness and depth. Tossed with hot angel hair pasta and finished with parmesan, it’s a fast and effortless recipe that tastes like it came straight from a garden in Italy. Perfect for light dinners, potlucks, or lazy summer evenings.

Ingredients

• 4 pints cherry tomatoes, halved
  
  

• ½ cup extra virgin olive oil
  
  

• 1 tablespoon minced garlic (about 3 cloves)
  
  

• 18 large basil leaves, julienned
  
  

• ½ teaspoon crushed red pepper flakes
  
  

• 1½ teaspoons kosher salt
  
  

• ½ teaspoon freshly ground black pepper
  
  

• 1 pound angel hair pasta
  
  

• 1½ cups freshly grated Parmesan cheese
  
  

Directions

1. In a large bowl, combine the halved cherry tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and black pepper.
   
   

2. Cover the bowl with plastic wrap and allow the mixture to marinate at room temperature for 4 hours.
   
   

3. After marinating, cook the angel hair pasta in a large pot of salted boiling water until al dente (about 2–3 minutes). Drain well.
   
   

4. Immediately toss the hot pasta with the marinated tomato mixture.
   
   

5. Add freshly grated parmesan and toss until well combined.
   
   

6. Serve warm, at room temperature, or even chilled. Garnish with extra basil if desired.
   
   

Nutrients (per serving, approx. based on 6 servings)

• Calories: 480
  
  

• Protein: 15g
  
  

• Fat: 20g
  
  

• Saturated Fat: 5g
  
  

• Carbohydrates: 60g
  
  

• Fiber: 4g
  
  

• Sugar: 7g
  
  

• Sodium: 470mg