Ina Garten's Garden Pasta

This summer garden pasta from Ina Garten transforms simple cherry tomatoes into a vibrant, no-cook sauce that marries perfectly with delicate angel hair pasta. The magic happens as the tomatoes release their juices while marinating with olive oil, garlic, and fresh basil, creating a luscious sauce that requires zero cooking.

I first made this pasta during a particularly brutal July heatwave when the thought of standing over a hot stove seemed unbearable. The fresh flavors and minimal cooking time made it an instant family favorite that we now enjoy throughout tomato season.

Ingredients

• Cherry tomatoes sweet summer gems that create the base of your sauce
• Good quality olive oil splurge on a bottle with fruity notes as it's a dominant flavor
• Fresh garlic provides aromatic punch that mellows during marination
• Fresh basil leaves adds that quintessential summer garden flavor
• Red pepper flakes provides gentle warmth that balances the sweetness of tomatoes
• Kosher salt enhances all flavors and helps draw moisture from tomatoes
• Black pepper adds subtle spice and depth
• Angel hair pasta the delicate strands cook quickly and capture the light sauce perfectly
• Freshly grated Parmesan adds rich umami and helps bind the sauce to pasta

Step-by-Step Instructions

Prepare the marinating tomatoes

Halve all cherry tomatoes and combine with olive oil, minced garlic, julienned basil, red pepper flakes, salt, and pepper in a large bowl. The tomatoes will release their juices while the garlic and herbs infuse the oil, creating a fragrant uncooked sauce. Cover with plastic wrap and let sit at room temperature for about 4 hours, which allows all the flavors to meld together beautifully.

Cook the pasta

When ready to serve, bring a large pot of generously salted water to a boil with a splash of olive oil. Add the angel hair pasta and cook until al dente, which happens quickly with this delicate pasta, usually just 2 to 3 minutes. Watch it carefully as overcooking will result in mushy pasta that won't hold up to the chunky sauce.

Combine and serve

Drain the pasta thoroughly and immediately add it to the bowl with the marinated tomatoes. The residual heat from the pasta will warm the sauce just enough without cooking the fresh ingredients. Add the freshly grated Parmesan and additional basil leaves, then toss everything together until the pasta is evenly coated with the tomato mixture and cheese. Serve in large bowls with extra Parmesan on top.

Bookmark

This dish reminds me of summers spent in Italy where the simplest ingredients create the most memorable meals. The quality of your tomatoes makes all the difference here. I once made this with tomatoes from my neighbor's garden that were still warm from the sun, and the resulting pasta was nothing short of magical.

The Marination Magic

The four hour room temperature rest is what transforms this dish from ordinary to extraordinary. During this time, the salt draws moisture from the tomatoes, creating a natural sauce while the garlic infuses the oil and mellows in flavor. The tomato juices, olive oil, and released flavors create a perfectly balanced sauce that coats each strand of pasta beautifully. If you're short on time, you can reduce the marination to two hours, but the full four hours delivers the most developed flavor profile.

Ingredient Swaps

While cherry tomatoes are ideal for their sweet flavor and perfect size, you can substitute any ripe summer tomato, simply diced into bite sized pieces. The pasta can be switched to another thin variety like thin spaghetti if angel hair isn't available, though cooking times will vary. For a dairy free version, nutritional yeast can replace Parmesan, though you'll want to add extra salt to compensate for the missing salty cheese flavor. Fresh herbs can also be varied basil is traditional, but mint or even a bit of fresh oregano can create interesting flavor variations.

Serving Suggestions

This pasta shines as a main course alongside a simple green salad dressed with lemon and olive oil. For a more substantial meal, add grilled chicken or shrimp on top. A glass of chilled Pinot Grigio or Sauvignon Blanc complements the bright flavors perfectly. For a beautiful presentation, serve family style in a large, shallow bowl garnished with whole basil leaves and a drizzle of your best olive oil. This dish is best enjoyed immediately after tossing everything together while the pasta is still warm.

Recipe FAQs

→ Can I make the tomato mixture ahead of time?

Yes, you can prepare the tomato mixture up to 6 hours ahead. The longer marinating time actually enhances the flavors as the tomatoes release their juices and infuse with the garlic and basil. Just keep it covered at room temperature.

→ What can I substitute for angel hair pasta?

While angel hair pasta works beautifully because it cooks quickly and absorbs the fresh sauce well, you can substitute spaghetti, linguine, or any thin pasta. Adjust cooking time according to package directions.

→ Is there a way to make this dish without raw garlic?

If raw garlic is too strong for your taste, you can lightly sauté the garlic in olive oil until fragrant but not browned, then cool before adding to the tomato mixture. Alternatively, use roasted garlic for a milder, sweeter flavor.

→ How important is marinating the tomatoes for 4 hours?

The 4-hour marination is key to developing flavor depth. The salt draws moisture from the tomatoes, creating a natural sauce, while the olive oil becomes infused with garlic and basil. In a pinch, 1-2 hours will work, but the full time yields best results.

→ Can I use different types of tomatoes?

Cherry tomatoes are ideal because they're naturally sweet and release juice while maintaining structure. You could substitute grape tomatoes or diced regular tomatoes, but cherry varieties offer the best texture and flavor for this no-cook sauce.

→ What's the best way to serve leftovers?

This pasta is delicious served at room temperature or cold the next day as a pasta salad. If you prefer it warm, gently heat in a skillet with a splash of olive oil rather than microwaving, which can make the pasta gummy.