Ina Garten's Summer Garden Pasta
A vibrant summer dish with cherry tomatoes, basil, red pepper flakes, and Parmesan tossed in olive oil with al dente angel hair pasta. Fresh, aromatic, and perfect for warm-weather dining.
Servings: 4 servings
Calories: 320kcal
Ingredients
- 4 pints cherry tomatoes, halved
- ½ cup olive oil
- 2 tablespoons minced garlic
- 18 large fresh basil leaves, julienned
- ½ teaspoon crushed red pepper flakes
- 3 teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound dried angel hair pasta
- 1½ cups freshly grated Parmesan cheese, plus extra for serving
Instructions
- Combine halved cherry tomatoes, ½ cup olive oil, garlic, basil, red pepper flakes, 1 teaspoon salt, and black pepper in a bowl. Cover and marinate at room temperature for 4 hours.
- Bring a pot of water to a boil. Add 2 tablespoons olive oil, 2 tablespoons salt, and pasta. Cook for 2–3 minutes until al dente.
- Drain pasta without rinsing to retain starch.
- Toss hot pasta with half the olive oil from the bowl and the marinated tomatoes. Stir in Parmesan cheese.
- Season with remaining 1 teaspoon salt and extra Parmesan before serving.
Notes
Use fresh basil for brightness; adjust crushed red pepper for spice level.
Add halal-compliant goat cheese if avoiding dairy.
Store leftovers in airtight containers for up to 2 days.
Add halal-compliant goat cheese if avoiding dairy.
Store leftovers in airtight containers for up to 2 days.