Ina Garten’s Summer Garden Pasta Recipe

If your ideal summer meal is effortless, bright, and absolutely brimming with fresh garden flavors, let me introduce you to Ina Garten’s Summer Garden Pasta. This vibrant dish captures all the joy of sun-ripened tomatoes, fragrant basil, and silky angel hair pasta, coming together in a symphony of simple elegance. The beauty of this recipe is that it lets each ingredient shine, making it just as perfect for an impromptu weeknight dinner as it is for a celebratory backyard meal with friends. With barely any cooking involved, this pasta is pure sunshine in every bite!

Ingredients You’ll Need

One of the real pleasures of Ina Garten’s Summer Garden Pasta is just how few ingredients you need—each one pulling its weight in flavor, texture, and color. When you use the ripest, freshest produce and great Parmesan, you’ll taste the difference in every twirl of your fork.

• Cherry tomatoes (4 pints): Their natural sweetness and juiciness form the base of the vibrant, no-cook sauce.
• Good olive oil (about 1/2 cup, plus more for pasta): Essential for coaxing out every ounce of flavor; choose the best extra-virgin you can!
• Minced garlic (2 tablespoons, about 6 cloves): The heart and soul of the sauce, lending a gentle aromatic punch.
• Fresh basil leaves (18 large, julienned, plus extra): This brings the garden to the table—slice just before mixing for the brightest flavor.
• Crushed red pepper flakes (1/2 teaspoon): Adds just the right amount of gentle heat to balance the sweetness of the tomatoes.
• Kosher salt (plus more for pasta water): Helps every component sing, so don’t be shy!
• Freshly ground black pepper (1/2 teaspoon): Sharpens all the flavors, giving the pasta a subtle kick.
• Dried angel hair pasta (1 pound): Light and delicate, it quickly cooks to the perfect texture and absorbs the fresh tomato juices beautifully.
• Freshly grated Parmesan cheese (1 1/2 cups, plus extra): Adds a creamy, salty richness that pulls everything together—grate it fresh for a melt-in-your-mouth result.

How to Make Ina Garten’s Summer Garden Pasta

Step 1: Marinate the Tomatoes

Start by halving your cherry tomatoes and tossing them into a roomy bowl. Pour in the olive oil, minced garlic, julienned basil, red pepper flakes, kosher salt, and black pepper. This medley looks and smells like the heart of summer! Cover with plastic wrap and let everything mingle at room temperature for about 4 hours. This magical resting time draws out the juices and infuses every bite with garden-fresh flavor—you’ll walk by and want to sneak a spoonful!

Step 2: Boil the Angel Hair Pasta

When you’re nearly ready to eat, bring a large pot of water to a rolling boil. Add a generous drizzle of olive oil and a hefty couple tablespoons of salt to season the pasta as it cooks. Angel hair cooks lightning fast—just two or three minutes! Keep a close eye to avoid overcooking; you want it al dente, with a hint of chew.

Step 3: Toss Everything Together

Drain your pasta well so it doesn’t dilute the beautifully marinated tomatoes. Immediately add the hot pasta to the bowl of tomatoes, letting its warmth meld the flavors. Sprinkle over the freshly grated Parmesan and extra basil, then toss with gusto until every strand glistens and soaks up the garlicky, tomatoey goodness. The cheese melts slightly into the sauce, turning everything creamy and irresistible.

Step 4: Serve and Enjoy

Pile generous portions of Ina Garten’s Summer Garden Pasta into big bowls. Finish with even more Parmesan and a few extra basil leaves for that final flourish. The pasta is best served fresh so everyone can experience the zing and brightness of those just-marinated tomatoes.

How to Serve Ina Garten’s Summer Garden Pasta

Garnishes

To elevate your plate, scatter an extra shower of grated Parmesan and a handful of whole or chiffonade basil leaves over the top. A quick grind of black pepper or a drizzle of golden olive oil can also add a gorgeous glossy finish. For those who love heat, a pinch more red pepper flakes never hurts!

Side Dishes

This light and vibrant pasta pairs beautifully with a crusty loaf of sourdough or focaccia—perfect for soaking up every last drop of sauce. Serve it alongside a crisp green salad tossed with lemony vinaigrette, or for heartier appetites, some grilled shrimp or chicken makes it a complete meal. It’s summer entertaining at its best!

Creative Ways to Present

Bring out your rustic pottery dishes or arrange the pasta on a big platter for family-style serving. For a picnic or buffet, serve individual nests of pasta in small bowls or cups. Want to impress? Top each serving with roasted cherry tomatoes on the vine or edible flowers from the garden for a true showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover Ina Garten’s Summer Garden Pasta will keep in an airtight container in the fridge for up to 2 days. The flavors will continue to meld, but the pasta may soften slightly after sitting with the sauce. For best texture, consider storing the tomato mixture separately from the pasta and combining just before serving.

Freezing

This dish is all about fresh summer flavor, so freezing isn’t recommended. The tomatoes and basil won’t retain their vibrant texture after thawing, but the cheese and pasta can technically be frozen if absolutely necessary. For best results, enjoy it fresh or refrigerated!

Reheating

Reheat gently in a skillet over low heat, adding a splash of olive oil or hot water to loosen the sauce if needed. Alternatively, enjoy cold or at room temperature, almost like a pasta salad—a refreshing twist for a hot afternoon.

FAQs

Can I use regular pasta instead of angel hair?

Absolutely! While angel hair is delicate and soaks up the sauce beautifully, you can substitute with spaghetti, linguine, or even a short pasta like fusilli if that’s what you have on hand. Just keep a close eye on the cook time to avoid overcooking.

Do I really have to marinate the tomatoes for 4 hours?

If you’re in a hurry, even 1 hour of marinating will yield delicious results, but the full 4 hours allows the tomatoes, garlic, and basil to mingle deeply and creates that signature punchy, juicy sauce that makes Ina Garten’s Summer Garden Pasta so special.

What should I do if my tomatoes aren’t super sweet?

If your cherry tomatoes taste a little tart, you can sprinkle in a tiny pinch of sugar during marination to balance the acidity. Always taste and adjust the seasoning before tossing with your pasta for best results!

Can I make Ina Garten’s Summer Garden Pasta vegan?

Yes—a simple swap to vegan Parmesan or nutritional yeast in place of the cheese will keep the dish plant-based while still providing a lovely nutty flavor. Make sure to use plenty of good olive oil for richness.

Is this pasta good served cold?

Absolutely! Ina Garten’s Summer Garden Pasta is just as delicious at room temperature or chilled, especially on hot days or for picnics. Just give it a quick toss before serving to redistribute the flavorful juices.

Final Thoughts

I can’t think of a dish that captures the essence of warm-weather eating better than Ina Garten’s Summer Garden Pasta. It’s easy, breathtakingly simple, and manages to taste both nostalgic and new every time you make it. Gather your ripest tomatoes, a handful of basil, and share this recipe with your loved ones—sunshine in a bowl awaits!

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