Bursting with juicy cherry tomatoes, fragrant basil, and a generous shower of Parmesan, Ina Garten’s Summer Garden Pasta Recipe is the absolute celebration of sun-ripened summer flavors. Every bite is a reminder that sometimes the simplest dishes bring the most joy, especially when real, fresh ingredients get to shine. Whether you’re hosting a laid-back backyard dinner or craving a taste of the garden after a long day, this pasta checks all the boxes: easy, irresistible, and endlessly adaptable.

Ina Garten’s Summer Garden Pasta Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this dish plays a starring role—there are no fillers, just honest, vibrant flavor. Gather the freshest produce and highest-quality staples you can find, and let them work their magic together.

Cherry Tomatoes (4 pints, halved): The sweet, tangy base of the sauce—seek out the ripest ones for ultimate flavor.
Olive Oil (1/2 cup): Smooths every bite and helps marry all the flavors; use your best extra virgin olive oil.
Kosher Salt (2 teaspoons): Essential for elevating the natural sweetness of the tomatoes.
Freshly Ground Black Pepper (1/2 teaspoon): Adds a subtle, earthy kick that balances the overall taste.
Crushed Red Pepper Flakes (1/2 teaspoon): Tiny flakes add a gentle heat, making every forkful lively.
Minced Garlic (2 tablespoons, about 6 cloves): Brings a punchy, aromatic backbone—don’t be shy!
Fresh Basil Leaves (1/2 cup, julienned): The signature freshness in every mouthful; slice just before using for the brightest color and flavor.
Angel Hair Pasta (1 pound): Delicate strands that perfectly soak up all the garden juices.
Freshly Grated Parmesan Cheese (1½ cups): Melts into the pasta, adding salty, nutty richness you won’t want to skip.

How to Make Ina Garten’s Summer Garden Pasta Recipe

Step 1: Marinate the Tomatoes

Start by tossing your halved cherry tomatoes, olive oil, kosher salt, black pepper, red pepper flakes, and minced garlic together in a large bowl. Really mix it thoroughly, so every tomato is coated in those aromatic oils and seasoning. This is the secret step that unlocks all that garden flavor—cover the bowl with plastic wrap and let it marinate at room temperature for four hours. It’s worth the wait, trust me. After four hours, stir in the fresh basil, and the whole bowl will smell like summer in Italy.

Step 2: Cook the Pasta

When you’re ready to eat, bring a large pot of well-salted water to a rolling boil. Add your angel hair pasta and cook until it’s just al dente—usually just a few quick minutes. Angel hair cooks fast, so keep an eye on it! Drain well, but don’t rinse; you want all that lovely starch to help the sauce cling.

Step 3: Toss the Pasta and Tomato Mixture

While the pasta is piping hot, immediately combine it with your marinated tomato mixture. Toss everything gently but thoroughly, letting the heat from the noodles coax out even more flavor from the garlic and basil. The tomatoes will release extra juice, creating a light, fresh sauce that coats every strand. It’s rustic, summery, and so inviting.

Step 4: Finish with Plenty of Parmesan

The finishing touch for Ina Garten’s Summer Garden Pasta Recipe? That mountain of freshly grated Parmesan. Sprinkle it generously over the pasta, then toss again until everything is creamy, glossy, and irresistible. Don’t be afraid to add a little extra on individual plates for good measure!

How to Serve Ina Garten’s Summer Garden Pasta Recipe

Garnishes

A handful of extra julienned basil on top adds a bright punch of color and a refreshing note. For a final elegant finish, try a drizzle of your best olive oil or a scattering of extra Parmesan just before serving—your guests will feel oh-so spoiled.

Side Dishes

This pasta plays beautifully with a crisp arugula salad dressed simply in lemon and olive oil, or a warm, crusty baguette to sop up all those juicy tomato bits. If you’re in the mood for a bit of protein, grilled shrimp or roasted chicken turn it into a more substantial meal without stealing the spotlight.

Creative Ways to Present

To take your presentation up a notch, serve Ina Garten’s Summer Garden Pasta Recipe family-style in a big rustic bowl for everyone to dig into. For a picnic vibe, nestle single portions into small bowls and top each with extra basil and a lemon wedge. Or pile them onto a platter with a few edible flowers for a truly summery, garden-fresh look.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer the pasta to an airtight container once it cools. It will keep in the fridge for up to three days. The flavors mingle even more overnight, making tomorrow’s lunch a bright and delicious treat.

Freezing

Given its fresh ingredients, freezing isn’t ideal for Ina Garten’s Summer Garden Pasta Recipe—those juicy tomatoes and delicate basil can turn mushy and bland. If you do need to freeze, just store the tomato mixture separately (without basil), and add fresh basil and cheese when reheating.

Reheating

Reheat gently in a skillet over low heat, just until the pasta warms through. Add a splash of olive oil to keep everything moist, and toss in a bit of extra fresh basil and Parmesan just before serving for the best flavor.

FAQs

Can I use another type Main Course

Absolutely! While angel hair is wonderfully delicate, feel free to use spaghetti, linguine, or even penne if that’s what you have on hand. Just stick to pastas that will soak up the fresh marinade for best results.

How can I make this dish vegan?

Simply leave out the Parmesan, or use a high-quality vegan Parmesan alternative. The robust flavors of the tomatoes, garlic, and basil will still be the stars of the show.

Is this pasta good served cold?

Yes! Ina Garten’s Summer Garden Pasta Recipe is just as tasty at room temperature or even chilled, making it perfect for summer picnics or potlucks.

Can I add protein to this recipe?

Definitely. Try tossing in grilled shrimp, roasted chicken, or even diced fresh mozzarella to make it a complete meal. Just be sure to add proteins after combining the pasta and tomatoes, not during the marinating stage.

What’s the best way to julienne basil?

Stack several basil leaves, roll them up like a cigar, and slice them crosswise into thin ribbons. This keeps the basil bright green and releases loads of fresh aroma right before serving.

Final Thoughts

Trust me, Ina Garten’s Summer Garden Pasta Recipe is the dish you’ll want on repeat all summer long. It’s unfussy, uplifting, and a total crowd-pleaser whether you’re cooking for one or for a whole table of friends. Give it a try and savor every sunny, garden-fresh bite!

Ina Garten’s Summer Garden Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 23 reviews

Author: admin
Total Time: 4 hours 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ina Garten’s Summer Garden Pasta is a delightful and fresh pasta dish perfect for the summer season. Bursting with the flavors of ripe cherry tomatoes, garlic, basil, and Parmesan cheese, this easy-to-make recipe is a true crowd-pleaser.

Ingredients

Scale

Marinated Cherry Tomatoes:

4 pints cherry tomatoes (halved)
1/2 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
2 tablespoons minced garlic (about 6 cloves)
1/2 cup fresh basil leaves (julienned)

To Serve:

1 pound angel hair pasta
1½ cups freshly grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Prepare Marinated Cherry Tomatoes: In a large bowl, combine halved cherry tomatoes, olive oil, salt, black pepper, red pepper flakes, and minced garlic. Cover and let sit for 4 hours. Add basil before serving.
Cook Pasta: Boil salted water and cook angel hair pasta until al dente. Drain and toss with marinated tomatoes. Sprinkle with Parmesan and toss again.