Ina Garten’s Summer Garden Pasta
A bright, fresh tomato and basil pasta made with angel hair, Parmesan, and olive oil for an easy summer dinner.
Equipment
- Large mixing bowl
- Large pot
- Colander
- Chef's knife
Ingredients
- 1 pound angel hair pasta
- 4 cups cherry tomatoes halved
- 1/2 cup extra-virgin olive oil
- 6 cloves garlic minced
- 1/2 cup fresh basil leaves thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1 1/2 cups Parmesan cheese freshly grated
Instructions
- In a large bowl, combine cherry tomatoes, olive oil, garlic, basil, salt, red pepper flakes, and black pepper.
- Cover and let the tomato mixture rest at room temperature for about 4 hours.
- Bring a large pot of salted water to a boil and cook the angel hair pasta until just al dente.
- Drain the pasta well, then add it to the bowl with the tomato mixture while still hot.
- Add the Parmesan cheese and toss until the pasta is glossy and evenly coated.
- Serve immediately with extra basil and more Parmesan if desired.
Notes
- Use ripe tomatoes for the best flavor.
- Do not overcook the angel hair pasta.
- Add a splash of pasta water if the sauce needs loosening.
- Freshly grated Parmesan melts better than pre-shredded cheese.