Go Back
Emma Carter

Summer Garden Pasta

This fresh summer garden pasta combines juicy tomatoes, basil, garlic, olive oil, and Parmesan into an easy no-cook sauce tossed with hot pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 pints cherry tomatoes halved
  • 1/2 cup olive oil
  • 4 cloves garlic minced
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup fresh basil leaves chopped
  • 1 cup freshly grated Parmesan cheese
  • 1 1/2 lb angel hair pasta or spaghetti

Method
 

In a large bowl, combine tomatoes, olive oil, garlic, red pepper flakes, salt, black pepper, basil, and half the Parmesan cheese.
    Cover and let the tomato mixture sit at room temperature for 3-4 hours.
      Cook pasta in salted water according to package directions until al dente.
        Reserve 1/2 cup pasta water before draining.
          Toss hot pasta immediately with the tomato mixture until evenly coated.
            Add reserved pasta water if needed to loosen the sauce.
              Top with remaining Parmesan and extra basil before serving.

                Notes

                Use ripe tomatoes for the best flavor. This pasta is best served fresh the same day. If reheating leftovers, add a splash of olive oil or pasta water to refresh the sauce.