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Ina Garten's Summer Garden Pasta
Ash Tyrrell

Ina Garten's Summer Garden Pasta

I made this pasta on one of those sticky July evenings when turning on the stove felt like punishment, and it completely changed how I think about summer dinners. I couldn't believe how much flavor came from just tomatoes, garlic, and basil sitting together for a few hours. There's no sauce to simmer and no complicated technique to master here.
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 pints cherry tomatoes halved — ripe, in-season tomatoes make or break this dish, so skip anything pale or mealy from the winter produce aisle
  • Extra virgin olive oil as needed — use a good bottle here since the oil becomes part of the "sauce" and soaks up all the garlic and tomato flavor
  • 6 cloves garlic minced — fresh cloves only, since jarred garlic turns bitter and flat after sitting in oil for hours
  • 18 large basil leaves julienned, plus more for serving — tear or slice basil right before using it, since it bruises and blackens quickly once cut
  • 1/2 teaspoon crushed red pepper flakes — adds a gentle warmth without making the dish spicy
  • Kosher salt to taste — kosher salt dissolves evenly and won't oversalt the tomatoes the way fine table salt can
  • 1/2 teaspoon freshly ground black pepper — freshly cracked pepper brings more aroma than pre-ground
  • 1 pound angel hair pasta — thin strands soak up the tomato juices fast and keep the dish feeling light
  • 1½ cups freshly grated Parmesan cheese plus more for serving — grate it yourself, since pre-shredded cheese is coated in anti-caking starch that keeps it from melting smoothly into the pasta

Method
 

  1. I start by rinsing the cherry tomatoes and slicing each one in half with a sharp knife. Working in batches keeps them from rolling everywhere on the cutting board. I toss the halved tomatoes straight into a large mixing bowl as I go.
  2. Next, I peel and mince six cloves of garlic as finely as I can manage. The smaller the pieces, the more evenly the flavor spreads through the oil during marinating. I add the garlic directly into the bowl with the tomatoes.
  3. I julienne the basil leaves right before adding them, since basil discolors quickly once it's cut. Into the bowl it goes, along with the olive oil, red pepper flakes, a good teaspoon of kosher salt, and the black pepper.
  4. I stir everything together gently so the tomatoes don't get crushed, then cover the bowl and let it sit at room temperature for about four hours. During this time, the tomatoes release their juices and mingle with the garlic and oil to build real flavor.
  5. When I'm about ready to serve, I bring a large pot of salted water to a boil, add a splash of olive oil, and cook the angel hair according to the package directions. Thin pasta cooks fast, so I stay close by and check it a minute or two early.
  6. I drain the pasta well, since extra water dilutes the marinated tomato mixture, then add it straight into the bowl with the tomatoes. I toss in the grated Parmesan and a few more fresh basil leaves and mix everything until the pasta is coated.
  7. This dish tastes best served warm right after tossing, while the pasta is still hot enough to slightly wilt the basil. I always keep extra Parmesan on the table for anyone who wants more.

Notes

  • I always taste a tomato before starting, since the sweetness varies from batch to batch and I adjust the salt accordingly
  • I let the tomato mixture come fully to room temperature before mixing in hot pasta, since cold tomatoes straight from the fridge mute the flavor
  • I save a small cup of pasta water before draining, just in case the dish looks a little dry once everything's tossed together
  • I never skip the fresh basil at the end, since the basil I mix in early wilts completely and the fresh leaves on top give the dish a brighter finish
  • I've found smaller cherry or grape tomatoes marinate faster and taste sweeter than larger ones cut into chunks