Summertime Pasta



Many of you probably make your own version of this dish already, so let this post serve as a reminder to make it again soon. 

It is absolutely my favorite summertime quick-meal.  The fresh ingredients with the garlic and Parmesan undertones make a meal packed with flavor.  There are just no words that describe the feast of the senses here.

We are currently moving our personal residence (finally got my dream kitchen) and this is a quick and easy meal to throw together after a day of moving and packing boxes in the heat.

Enjoy it!

Summertime Pasta
From Ina Garten

4 pints cherry or grape tomatoes, halved
Good olive oil
2 Tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angle hair pasta
1-1/2 cups freshly grated Parmesan cheese, plus extra for serving

Combine cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl.  Cover with plastic wrap and set aside at room temperature for about 4 hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 Tablespoons salt to a boil and add the pasta.  Cook al dente according to package directions.  Drain the pasta well and add to the bowl with the tomatoes.  Add the cheese and some extra fresh basil leaves and toss well.  Serve in big bowls with extra cheese on each serving.

Three Years Ago: Yes, I'm Still In Oregon

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28 Comments

  1. Barbie with a T 1

    Great summertime past recipe. I use it often, but never that much Parmesan cheese. Maybe that is what’s missing from mine. I will try adding more for more flavor. Chemo has limited my cooking and eating…but this is simple to make and I can handle that on my good days. Two weeks out of the month I am not worth a darn, but the other two weeks I make up for it. It also limits my computer time, so that is why I have not commented in a long time. Glad to see you are finally getting your dream kitchen. Will you post pictures? I would love to see it. Thanks for sharing all your good recipes during these busy times. I am not drinking the wine these days, but I am using my shipments as gifts to my family and they are loving it!

  2. sal romano 2

    I do make this dish already and i’ll add, You should try adding mozzarella cheese. It blends real well with the tomatoes.

  3. Eatbread8 3

    Quick question, is this pasta served Hot, Cold, or room temperature?, I am thinking for an outdoor picnic at the beach.

  4. Kelly 4

    I love this recipe! So yummy. I always get compliments on it.

  5. Susan 5

    One of my favorite summertime meals! Any tips on a wine to serve with this?

  6. I’m just waiting for my cherry tomatoes to ripen, already a bunch on the vine that are looking good! Those with my fresh basil and then I am making this dish. Hope the move is going well!

  7. Looks delicious! I love pasta like this in the summer and the dressing looks perfect. Love the garlic and basil!

  8. Eatbread8 8

    Quick question, is this pasta served Hot, Cold, or room temperature?, I am thinking for an outdoor picnic at the beach.

  9. this looks to me like the perfect summer meal! My tomatoes will be ready within the next week or two, can’t wait!!

  10. Cindy 10

    Saw Ina make that last Saturday. I kept waiting for her to grab one of those plump lemons sitting on the counter in front of her and zest it into the tomato mix, but she never did. It MAKES the dish, IMO! No need to limit your use to cherry tomatoes … any combo will do. The more color the better.

    Agree that Ina uses way too much cheese, but then she tends to have a heavy hand … especially when it comes to salt.

  11. I prefer it warm but room temp would also be okay.

  12. Oh, our 2009 Noble Pig Pinot Blanc goes amazingly well with this dish!

  13. So glad that you posted this because our Georgia tomatoes are coming in and this is a perfect dish!

  14. Fallon 14

    Yum, I love those cherry tomatoes on top of pasta!

  15. Congrats on the new home (I envy you the kitchen thing) and may you have many happy and healthy years there!

    I love pasta dishes like this in the summer when the tomatoes are at their best. A little fresh mozzarella would be quite nice with this!

  16. Kim in MD 16

    I make a dish like this, only I add a splash of red wine vinegar to the oil. I also use less oil. I saw Ina make this last weekend on Food Network, and I am dying to try it! Thanks for “testing” it for me, Cathy! :-)

  17. Li8z C. 17

    Does this mean you’re finally moving into the residence at the vineyard? If so, then yeeeeehaaaaa!

  18. Kitkat 18

    I think I would add a bit of low fat ricotta to this to make it a tad creamy. Also maybe roast the tomatoes a bit to deepen their flavor. I don’t grow my own so it’s hard to find cherry tomatoes that I like raw!

  19. Kitkat 19

    I think I would add a bit of low fat ricotta to this to make it a tad creamy. Also maybe roast the tomatoes a bit to deepen their flavor. I don’t grow my own so it’s hard to find cherry tomatoes that I like raw!

  20. Terry C 20

    Can’t wait to hear more about your new dream kitchen! I have a small apartment, but want to gradually upgrade some of my ancient cookware, etc., which saw me through the raising of my children. I was wondering if you’d be interested in doing any posts about kitchen items you consider essentials and how you use them?

  21. Kim in MD 21

    Hi Cathy- I wanted to let you know that this recipe is absolutely delicious! I have made it twice since you posted it. Once as is, with linquini, and once with rotini pasta and the juice of a lemon. Both times it was devoured by my family! Thanks for sharing!

  22. Basset mom 22

    This is almost identical to a dish I learned to make when I studied in Florence and took a cooking class. Everything is prepped and after the pasta is cooked and drained, I put it in a pasta bowl. All of the ingredients are quickly put on top of the hot pasta- tomatoes, garlic, basil, parm, s & p and molto oo. I place plastic wrap tightly on top to allow everything to be warmed by the pasta and after about 10 min, I take off the plastic wrap and lightly toss the pasta. I grow all kinds of heirloom tomatoes so this pasta is especially beautiful with all the different colored tomatoes- pinks, reds, purples, greens and yellows.

  23. This looks delish! Great easy dish for these busy summer days!

  24. Just had some BLT pasta the other night. It is delicious but your Summer Pasta is much healthier then what I had. I’ll give this a try next time!

  25. This pasta looks just gorgeous – lovely and fresh. If only it were summer here in Australia at the moment, instead of raining and cold :(

  26. Danica 26

    Love this recipe! It inspired my first post!

    http://flibbertygibbetry.blogspot.com

  27. Jonny 27

    i made almost the exact same thing with tomatoes from our ghetto back yard in Brooklyn. Perhaps unsurprisingly, it didnt look quite as good as yours… so i dressed it up with some slices of pork belly instead.

  28. Karen A. 28

    This was excellent. I found some baby heirloom tomatoes so had many colors. I had some leftover and microwaved the next day and it was just as good.