Description
Ina Garten’s Summer Garden Pasta is a vibrant, simple dish. Fresh tomatoes, basil, and garlic come together for a light, delicious meal. So easy, so good!
Ingredients
Scale
- Garden Fresh Stars:
- 2 pints (about 4 cups) ripe cherry or grape tomatoes, halved
- 1 cup fresh basil leaves, roughly chopped
- 4–6 cloves garlic, minced (or more, if you’re like me!)
- Pantry Staples:
- 1/2 cup good quality extra virgin olive oil
- 1 pound dried pasta (penne or fusilli work great)
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon freshly ground black pepper
- Flavor Builders & Finishing Touches:
- 1/4 teaspoon red pepper flakes (optional, adjust to taste)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1–2 tablespoons balsamic glaze (my secret ingredient!)
Instructions
- Prep Those Garden Stars: First things first, get those tomatoes halved or quartered, depending on their size. I just dump them into a big, beautiful bowl. Then, mince your garlic – remember, more is more in my book! And don’t forget to roughly chop that fresh basil. The kitchen starts smelling heavenly at this point, honestly, it’s my favorite part. I always make a mess with the basil, little green flecks everywhere, but it’s worth it!
- Marinate the Tomatoes: Now, this is where the magic really happens for Ina Garten’s Summer Garden Pasta. Pour a generous glug of your good olive oil over the prepped tomatoes, garlic, and basil. Add a good pinch of kosher salt and a few grinds of black pepper. If you’re feeling spicy, toss in those red pepper flakes. Give it all a good stir, cover it, and let it sit on the counter. I usually let it hang out for at least 30 minutes, sometimes an hour if I’m not starving yet. This melding time is crucial, don’t skip it!
- Cook the Pasta: While your tomatoes are doing their thing, get a big pot of water boiling for the pasta. Seriously, make sure it’s a big pot and salt that water generously! It should taste like the ocean, they say. I always forget to add enough salt, and then I’m kicking myself later. Cook your penne or fusilli according to package directions until it’s al dente. You want it to still have a little bite, because it’s going to finish cooking with the sauce.
- Combine Everything: Drain your cooked pasta, but here’s a pro tip I learned the hard way: reserve about a cup of that starchy pasta water! You might need it to loosen the sauce later. Transfer the hot pasta directly into the bowl with your marinated tomato mixture. The heat from the pasta will start to gently warm the tomatoes and release all those beautiful juices. Give it a good toss, making sure every piece of pasta is coated in that fragrant goodness. It smells so good right now, you won’t believe it!
- Add the Cheese & Finishing Touches: Now for the good stuff! Sprinkle in a generous amount of freshly grated Parmesan cheese. If you have my secret weapon, the balsamic glaze, drizzle a little over the top now. Toss everything again until the cheese starts to melt and creates a creamy, dreamy coating. If it looks a little dry, add a splash of that reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Don’t go crazy, just enough to bring it all together.
- Serve It Up!: Dish out your Ina Garten’s Summer Garden Pasta immediately! Garnish with a few extra fresh basil leaves and another sprinkle of Parmesan, because why not? The flavors are so fresh and bright, yet comforting. You’ll see those vibrant red tomatoes, the green basil, and the golden pasta all mingling. It just looks like summer on a plate. Take a big bite and honestly, it’s almost too good to be true!