Summer Garden Pasta, Tomatoes Everywhere, Except My Garden
We apparently do not have the veggie garden green thumb. We planted tomatoes and squash, then fertilized, watered, and even talked to the plants but (“big sigh”) have little to show for it.
The Tomato Tease
Just when I resigned myself to the fact that I am not a tomato whisperer, like a big tease, Ina Garten’s recipe for Summer Garden Pasta popped up on my screen. It’s the perfect recipe, if your tomato plants yielded tomatoes, damn it. I consoled myself by buying a basketful of beautiful cherry tomatoes at the Farmers Market.
Ina Garten’s Garden Pasta dish reminds me of a favorite recipe from Silver Palate (totally dating myself), Linguine with Tomato and Basil. Back in the Day, Silver Palate, a tiny Upper Westside deli in Manhattan, published a whimsical cookbook that took all of us fledgling young cooks by storm. No pics, just cute drawings with how-to-entertain tips and recipe wisdom as side notes. It was a huge hit, it was our Joy of Cooking. My favorites included Decadent Chocolate Cake, Sour Cream Apple Pie, and their classic Chicken Marbella.
The Linguine with Tomato Basil is an uncooked sauce of tomatoes, with lots of garlic, basil, and a “hunka” Brie. Add the hot pasta to the sauce and the cheese gets gooey and the tomatoes and garlic mellow. Rich, delicious, and extremely decadent. 
Ina’s version is as delicious, just not quite the caloric overload as the Silver Palate recipe (save it for a special occasion). The dish is simple and so easy, it’s one I tell my kids to make.
This is How We Do It
Cut cherry tomatoes in half and toss them into a good-sized bowl. Add garlic, some chili flakes, salt, pepper, and finish with a nice olive oil (EVOO, lol). Cover and let it sit and marinade for 4 hours. The tomatoes soften, the basil and garlic infuse the oil…it’s like they do a happy dance in the bowl and tango their way into a great sauce.
When it is time to eat, cook your Angel Hair Pasta and immediately toss it with the sauce. Mix, finish with a generous amount of Parmesan Cheese (use the amount you want), garnish with basil leaves, and SERVE. How easy is that? So, so yummy.
Grilled chicken goes well with the pasta.
Put this on your summer bucket list. Go get some cherry tomatoes at your local farmers market if you didn’t grow any, it will be worth it.
Summer Garden Pasta
Ingredients
- 4 pints cherry tomatoes
- Good olive oil extra virgin
- 2 tablespoons minced garlic 6 cloves
- 18 large basil leaves julienned, plus extra for serving
- ½ teaspoon crushed red pepper flakes
- Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound dried angel hair pasta or a linguine fini
- 1½ cups freshly grated Parmesan cheese plus extra for serving
Instructions
- Cut tomatoes in half and place in a large bowl. Add ½ cup olive oil, minced garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and pepper. Cover with plastic wrap, and set aside at room temperature for approximately 4 hours.
- Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt of Diamond Kosher salt or 1 generous tablespoon of regular salt. Bring to a boil and add the pasta. Cook al dente according to the directions on the package.
- Drain the pasta well and add to the bowl with the cherry tomatoes. Add cheese and some extra fresh basil leaves and toss well. Serve immediately.