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Summer Garden Pasta Recipe – A Fresh Twist on a Summer Classic

Summer Garden Pasta
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This Summer Garden Pasta is a bright, raw tomato pasta inspired by Ina Garten’s classic. Juicy cherry tomatoes, garlic, basil, and olive oil create a no-cook sauce that’s zesty, fresh, and perfect for warm evenings. Light, plant-based, and full of flavor!

Ingredients

Scale
  • 18 oz cherry tomatoes, halved
  • 1/4 cup extra virgin olive oil
  • 8 cloves garlic, thinly sliced
  • 10 fresh basil leaves, julienned (plus extra for garnish)
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 lb angel hair pasta (or spaghetti)
  • 1/4 cup vegan parmesan cheese (or regular)
  • Optional: Balsamic vinegar or glaze for serving

Instructions

  1. In a large bowl, mix cherry tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and pepper. Cover and let marinate at room temp for 1–2 hours, stirring occasionally.
  2. Bring a pot of salted water to a boil. Cook pasta until al dente (3–4 minutes for angel hair).
  3. Drain pasta, reserving a bit of water. Add hot pasta to marinated tomatoes and toss well, using reserved water to loosen sauce if needed.
  4. Top with vegan parmesan, extra basil, and optional balsamic drizzle. Serve warm or at room temperature.

Notes

Use the ripest cherry tomatoes you can find. Marinate up to 24 hours in advance for deeper flavor. Add grilled chicken, chickpeas, or zucchini ribbons to make it a full meal.

Nutrition

Keywords: summer pasta, cherry tomato pasta, vegan summer pasta, fresh garden pasta, no-cook pasta sauce, Ina Garten summer pasta

Find it online: https://alexandrarecipes.com/summer-garden-pasta-recipe/