Ina Garten’s Summer Garden Pasta

When it comes to cooking, the Barefoot Contessa, Ina Garten, has a knack for creating delightful dishes that are both simple and delicious. Her Summer Garden Pasta embodies this perfectly. It’s a celebration of summer’s vibrant tomato bounty, and it’s the ideal go-to dinner when you want something tasty without too much fuss.

What’s magical about this recipe is its simplicity. Rather than preparing a complicated sauce, this dish relies on the natural flavors of marinated tomatoes. With just a handful of ingredients, you’ll be amazed at how much flavor can be achieved with very little effort.

All you need to do is halve the tomatoes and mix them with olive oil, plenty of garlic, fresh basil, and a hint of red pepper flakes. Then, let them sit and marinate. The tomatoes release their juices, which blend with the olive oil and garlic, creating a delicious base for your pasta.

Why You’ll Love This Recipe

This Summer Garden Pasta is not only quick and easy to prepare, but it also highlights the fresh, vibrant flavors of summer produce. You’ll love how the marinated tomatoes create a rich and flavorful “sauce” without any cooking involved. Plus, it’s perfect for those warm summer evenings when you crave something light yet satisfying.

Kitchen Equipment You’ll Need

• Large bowl
• Large pot for boiling pasta
• Colander
• Sharp knife for chopping
• Cutting board
• Grater for Parmesan cheese

Ingredients

• 4 pints cherry tomatoes, halved
• Extra virgin olive oil, as needed
• 6 cloves garlic, minced
• 18 large basil leaves, julienned, plus more for serving
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt, to taste
• 1/2 teaspoon freshly ground black pepper
• 1 lb angel hair pasta
• 1 1/2 cups freshly grated Parmesan cheese, plus more for serving

Step-by-Step Instructions

1. In a large bowl, stir together the halved cherry tomatoes, 1/2 cup of olive oil, minced garlic, julienned basil, crushed red pepper flakes, 1 teaspoon of salt, and black pepper. Cover the bowl and set it aside at room temperature for 4 hours to let the flavors meld.
2. When you’re ready to serve, bring a large pot of salted water to a boil. Add a splash of olive oil and the angel hair pasta, cooking according to the package directions.
3. Drain the pasta well and add it to the bowl with the marinated cherry tomatoes. Add the freshly grated Parmesan cheese and a few more fresh basil leaves, tossing everything to combine.
4. Serve immediately, topped with additional Parmesan if desired. Enjoy!

Tips for Success

• Make sure to marinate the tomatoes for at least 4 hours to allow the flavors to fully develop.
• Use the freshest ingredients you can find, especially the basil and tomatoes, for the best flavor.
• Grate your Parmesan cheese fresh for a richer taste and creamier texture.

Additional Tips and Variations

• Try adding some fresh mozzarella or burrata for a creamy twist.
• If you like a bit more heat, increase the amount of red pepper flakes.
• For a protein boost, consider adding grilled chicken or shrimp.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 15g | Carbohydrates: 60g | Fat: 18g | Fiber: 4g

Frequently Asked Questions (FAQ)

Can I make this recipe ahead of time?

Yes, you can marinate the tomatoes ahead of time, but cook the pasta just before serving for the best texture.

What can I substitute for angel hair pasta?

Feel free to use any pasta you have on hand, such as spaghetti or linguine.

How long will leftovers last?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

Ina Garten’s Summer Garden Pasta is a delightful way to enjoy the fresh flavors of the season. It’s a simple yet flavorful dish that’s perfect for any summer meal. I invite you to give this recipe a try and experience the magic for yourself. Don’t forget to share your thoughts and any variations you try in the comments below. Happy cooking!