Ina Garten Summer Garden Pasta Salad
Ina Garten's Summer Garden Pasta: a refreshing salad with basil, tomatoes, and Parmesan over angel hair. Great warm or cold—perfect for summer dinners.
Ingredients
- 900 g (32 oz) cherry tomatoes halved
- ½ cup (118ml) olive oil
- 6 tbsp garlic cloves minced
- 18 large basil leaves julienned plus extra for serving:
- ½ tsp red pepper flakes crushed
- 1 tsp salt
- ½ tsp ground black pepper freshly ground
- 454 g (1 lb) dried angel hair pasta
- 1½ cups (6 oz) parmesan cheese plus extra for serving
Instructions
For the cherry tomatoes marinade
- Combine the cherry tomatoes, olive oil, minced garlic, julienned basil leaves, crushed red pepper flakes, salt, and freshly ground black pepper in a large bowl.
- Cover the bowl with plastic wrap and let it sit at room temperature for at least a few minutes, or up to 4 hours, to allow the flavors to meld together.
For the pasta salad
- Cook the pasta a few minutes before serving.
- Boil a large pot of water with added salt (2 tablespoons
- Cook the pasta until al dente following the package instructions
- Drain the pasta and mix it with the cherry tomatoes marinade.
- Toss in freshly grated Parmesan cheese.
- Garnish with fresh basil leaves. and gently toss to combine everything together.
Notes
- Adjust the amount of minced garlic, crushed red pepper flakes, and basil leaves according to your taste preferences.
- Cook the angel hair pasta al dente to maintain its delicate texture.
- Toss the pasta salad just before serving to ensure the flavors are evenly distributed.
- Allow the salad to chill in the refrigerator for a few hours to enhance the flavors.
- Use ripe and flavorful cherry tomatoes for the best results.