Description
This Summer Garden Pasta is the ultimate warm-weather meal, featuring a no-cook tomato sauce bursting with fresh seasonal flavors. Juicy tomatoes, fragrant basil, garlic, and a touch of heat from red pepper flakes come together to coat perfectly al dente pasta. Finished with a sprinkle of Parmesan, this quick and easy recipe is ideal for hot days, lazy dinners, or summer entertaining. Vegetarian, simple, and endlessly customizable!
Ingredients
For the Pasta:
Pasta of choice (spaghetti, angel hair, penne, or fusilli)
Salt (for pasta water)
For the No-Cook Sauce:
Cherry or grape tomatoes, halved
Extra-virgin olive oil
Fresh basil, chopped
Garlic, minced or thinly sliced
Red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
For Serving:
Freshly grated Parmesan cheese
Extra basil (optional)
Instructions
-
Marinate the Tomatoes:
In a large bowl, combine halved tomatoes, garlic, basil, olive oil, and red pepper flakes. Season with salt and pepper. Cover and let marinate at room temperature for about 4 hours. -
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup of pasta water before draining. -
Combine Pasta and Sauce:
Toss the hot drained pasta with the marinated tomato mixture. Add a splash of the reserved pasta water if needed to loosen the sauce. -
Serve:
Divide the pasta among plates. Top with grated Parmesan and additional basil if desired. Serve immediately.
Notes
For a quick version, marinate the tomato mixture for at least 1 hour.
Add protein like grilled shrimp, chicken, or chickpeas for a heartier meal.
Turn leftovers into a cold pasta salad the next day.
- Prep Time: 15 minutes (plus 4 hours marinating time)
- Cook Time: 10 minutes
- Category: Salad, Pasta Salad, Summer Recipes
- Method: Marinating, Boiling
- Cuisine: Italian-Inspired, American
