Prep time: 10 mins | Inactive: 4 hrs | Serves: 6
If you are searching for another pasta recipe, you have to give this Summer Garden Pasta a try. It is incredibly easy to make, quick, and delicious!
My family loves pasta. We have our favorites, and the newest addition to our list is this Summer Garden Pasta. I have made this five times in the last month. We adore the simple, fresh flavor of this pasta. It is a no-fuss recipe with an amazing combination of simple ingredients. My husband and I like to enjoy this summer garden pasta without our favorite wine. And the kids love this pasta as is.
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For this recipe, I use angel hair pasta, but feel free to use any pasta shape or whatever you have available. For the best result, make sure not to rush this recipe. It is important to give the tomatoes a couple of hours to marinate to allow them to release their juices and take on the flavors of garlic, basil, red, and pepper flake. This step transforms the pasta and gives you a delicious, hearty sauce packed with wonderful flavor!
INGREDIENTS
6 cloves garlic, minced
18 large basil leaves, julienned, plus more for serving
4 pints cherry tomatoes, halved
1/2 tsp crushed red pepper flake
Extra virgin olive oil, as needed
1 pound angel hair pasta
1 1/2 c. freshly grated Parmesan cheese, plus more for serving
Kosher salt, to taste
1/2 tsp freshly ground black pepper
How to make Summer Garden Pasta
Step 1: Place the cherry tomatoes, 1/2 c olive oil, garlic, basil, red pepper flake, 1 tsp of salt, and pepper in a large bowl. Cover the bowl and set aside for 4 hours at room temperature.
Step 2: Drizzle olive oil in a large pot with boiling water. Cook the pasta following the package directions until al dente. When done, drain the pasta. To the bowl with the cherry tomatoes, add the pasta followed by the Parmesan and more fresh basil leaves. Then, toss to combine.
Step 3: Serve the Summer Garden Pasta with extra Parmesan. Enjoy!
Ingredients
- 6 cloves garlic, minced
- 18 large basil leaves, julienned, plus more for serving
- 4 pints cherry tomatoes, halved
- 1/2 tsp crushed red pepper flake
- Extra virgin olive oil, as needed
- 1 pound angel hair pasta
- 1 1/2 c. freshly grated Parmesan cheese, plus more for serving
- Kosher salt, to taste
- 1/2 tsp freshly ground black pepper
Instructions
Step 1: Place the cherry tomatoes, 1/2 c olive oil, garlic, basil, red pepper flake, 1 tsp of salt, and pepper in a large bowl. Cover the bowl and set aside for 4 hours at room temperature.
Step 2: Drizzle olive oil in a large pot with boiling water. Cook the pasta following the package directions until al dente. When done, drain the pasta. To the bowl with the cherry tomatoes, add the pasta followed by the Parmesan and more fresh basil leaves. Then, toss to combine.
Step 3: Serve the Summer Garden Pasta with extra Parmesan. Enjoy!
