What the heck is this?
This is Ina Garten at her effortless best—a recipe that captures everything glorious about summer in one ridiculously simple bowl of pasta. No heavy sauces. No stovetop sautéing. Just ripe cherry tomatoes marinated with garlic, olive oil, and basil until they practically melt into a fresh, silky sauce that clings perfectly to angel hair pasta. It’s light, luscious, and bursting with real garden flavor. One taste, and you’ll feel like you’re on a Tuscan vacation in your own backyard.
Why You’ll Love This Recipe
It’s what you make when your garden is overflowing with tomatoes or when the farmers’ market has them piled high in baskets like little edible jewels. The magic is in the wait: the tomatoes, garlic, and oil marinate for hours, softening and releasing their juices until you’ve got a no-cook sauce that tastes like it came out of a restaurant kitchen. It’s wildly fresh, barely any work, and you only need one pot and one bowl. This pasta is vegetarian, kid-friendly, dinner-party ready, and tastes even better the next day. Oh, and it’s one of those rare meals that’s just as good warm, room temp, or cold.
The Good Stuff You’ll Need
4 pints cherry or grape tomatoes, halved – the star of the show; go for heirloom or mixed colors for extra prettiness
½ cup extra-virgin olive oil – use the good stuff here, since you’ll taste every drop
6 cloves garlic, minced or finely grated – raw garlic mellows as it sits, infusing the oil and tomatoes
½ teaspoon crushed red pepper flakes – optional, but adds a subtle heat that’s perfect with the sweet tomatoes
Kosher salt and freshly ground black pepper – season generously to bring out the flavor
1 cup fresh basil, julienned – torn if you’re in a rush, but those ribbons look and taste amazing
1 pound angel hair pasta – cooks fast and absorbs all that juicy sauce like a dream
1½ cups freshly grated Parmesan or Pecorino Romano – salty, nutty, melty goodness
Optional extras: burrata, ricotta, mozzarella pearls, toasted pine nuts, lemon zest, balsamic glaze drizzle
Let’s Do This
- Marinate the tomatoes: In a large mixing bowl (the one you’ll eventually toss the pasta in), combine your halved tomatoes, olive oil, minced garlic, red pepper flakes, and a good pinch of salt and pepper. Stir in the fresh basil. Cover the bowl with plastic wrap or a plate and let it sit at room temperature for at least 4 hours. Don’t refrigerate it! The tomatoes need time and warmth to break down and mingle with the garlic and oil—this is your sauce. You can even let it sit up to 8 hours if you’re prepping in the morning for dinner.
- Cook the pasta: When it’s time to eat, bring a large pot of salted water to a boil. Add your angel hair and cook it until just al dente (about 3 minutes). Reserve about ½ cup of the pasta water before draining—this starchy liquid helps bring the whole thing together.
- Toss it all together: Add the hot, drained pasta directly into the bowl of marinated tomatoes. Toss well until the pasta is evenly coated. The heat from the pasta will gently warm the tomato mixture and intensify the flavors. Add a splash or two of reserved pasta water if it looks dry.
- Cheese it up: Add the grated Parmesan or Pecorino and toss again until melted and silky. Now’s the time to add your optional extras—plop on some burrata, spoon on ricotta, or sprinkle with toasted pine nuts if you’re feeling fancy.
Serving Suggestions
This pasta is incredibly versatile. Serve it as a main dish with crusty garlic bread and a light green salad with lemon vinaigrette. Want to make it heartier? Add grilled shrimp, sliced chicken breast, or white beans for protein. It also works beautifully as a pasta salad—just chill it and serve cold with extra basil. Hosting a dinner party? Pair with a crisp white wine like Sauvignon Blanc or a sparkling rosé and let your guests think you’re a genius.
Switch It Up
Swap the angel hair for spaghetti, linguine, or even orzo for a totally different vibe.
Add chopped sun-dried tomatoes for an extra layer of umami.
Mix in capers or kalamata olives for a briny punch.
Stir in arugula or baby spinach at the end for a green boost.
Craving crunch? Top with homemade garlic breadcrumbs or crushed pistachios.
Make-Ahead Tips
You can make the tomato mixture up to a day in advance—just let it marinate in the fridge overnight, then bring it to room temp before tossing with hot pasta. Leftover pasta keeps well in the fridge for up to 3 days and makes an incredible next-day lunch. If it gets a little stiff, just splash with olive oil or a spoon of warm water to loosen it up.
Questions People Actually Ask
Can I use larger tomatoes instead of cherry tomatoes? Yes! Just chop them into bite-sized chunks. The juicier the better.
Do I really have to wait 4 hours? Technically no, but the flavor payoff is worth the wait. 2 hours is the bare minimum.
Can I reheat the leftovers? Absolutely. Gently warm on the stove or microwave in short bursts with a splash of water or oil.
Is this freezer-friendly? Not really—fresh tomatoes and basil lose their magic when frozen.
Can I double the recipe? For sure. Just grab a bigger bowl.
Ina Garten’s Summer Garden Pasta Is (Almost) Too Good to Be True
- Total Time: 20 minutes
- Yield: 4–6 servings
Description
This is Ina Garten at her effortless best—a recipe that captures everything glorious about summer in one ridiculously simple bowl of pasta. No heavy sauces. No stovetop sautéing. Just ripe cherry tomatoes marinated with garlic, olive oil, and basil until they practically melt into a fresh, silky sauce that clings perfectly to angel hair pasta. It’s light, luscious, and bursting with real garden flavor. One taste, and you’ll feel like you’re on a Tuscan vacation in your own backyard.
Ingredients
4 pints cherry or grape tomatoes, halved – the star of the show; go for heirloom or mixed colors for extra prettiness
½ cup extra-virgin olive oil – use the good stuff here, since you’ll taste every drop
6 cloves garlic, minced or finely grated – raw garlic mellows as it sits, infusing the oil and tomatoes
½ teaspoon crushed red pepper flakes – optional, but adds a subtle heat that’s perfect with the sweet tomatoes
Kosher salt and freshly ground black pepper – season generously to bring out the flavor
1 cup fresh basil, julienned – torn if you’re in a rush, but those ribbons look and taste amazing
1 pound angel hair pasta – cooks fast and absorbs all that juicy sauce like a dream
1½ cups freshly grated Parmesan or Pecorino Romano – salty, nutty, melty goodness
Optional extras: burrata, ricotta, mozzarella pearls, toasted pine nuts, lemon zest, balsamic glaze drizzle
Instructions
1. Marinate the tomatoes: In a large mixing bowl (the one you’ll eventually toss the pasta in), combine your halved tomatoes, olive oil, minced garlic, red pepper flakes, and a good pinch of salt and pepper. Stir in the fresh basil. Cover the bowl with plastic wrap or a plate and let it sit at room temperature for at least 4 hours. Don’t refrigerate it! The tomatoes need time and warmth to break down and mingle with the garlic and oil—this is your sauce. You can even let it sit up to 8 hours if you’re prepping in the morning for dinner.
2. Cook the pasta: When it’s time to eat, bring a large pot of salted water to a boil. Add your angel hair and cook it until just al dente (about 3 minutes). Reserve about ½ cup of the pasta water before draining—this starchy liquid helps bring the whole thing together.
3. Toss it all together: Add the hot, drained pasta directly into the bowl of marinated tomatoes. Toss well until the pasta is evenly coated. The heat from the pasta will gently warm the tomato mixture and intensify the flavors. Add a splash or two of reserved pasta water if it looks dry.
4. Cheese it up: Add the grated Parmesan or Pecorino and toss again until melted and silky. Now’s the time to add your optional extras—plop on some burrata, spoon on ricotta, or sprinkle with toasted pine nuts if you’re feeling fancy.
Notes
Swap the angel hair for spaghetti, linguine, or even orzo for a totally different vibe.
Add chopped sun-dried tomatoes for an extra layer of umami.
Mix in capers or kalamata olives for a briny punch.
Stir in arugula or baby spinach at the end for a green boost.
Craving crunch? Top with homemade garlic breadcrumbs or crushed pistachios.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~510 kcal per serving
- Fat: ~22g
- Carbohydrates: ~62g
- Protein: ~15g