Recipes

[Chi-town girl]

Another version of a no cook tomato pasta sauce. An easy and tasty way to use up garden tomatoes 

When it comes to cooking, the Barefoot Contessa can do no wrong and trust me when I say that her Summer Garden Pasta is no exception. All you have here is simple ingredients brought together in a skillful way for some amazing flavor, and it’s all you need. Consider this a celebration of summer’s tomato bounty, but you can also consider it a go-to dinner that’s delicious but doesn’t take a lot of fuss. 

Ina Garten's Summer Garden Pasta

Serves 6

10m prep time

4h inactive

INGREDIENTS

• 4 pints cherry tomatoes, halved
• Extra virgin olive oil, as needed
• 6 cloves garlic, minced
• 18 large basil leaves, julienned, plus more for serving
• 1/2 teaspoon crushed red pepper flake
• Kosher salt, to taste
• 1/2 teaspoon freshly ground black pepper
• 1 lb angel hair pasta
• 1 1/2 cups freshly grated Parmesan cheese, plus more for serving

PREPARATION

1. In a large bowl, stir together the cherry tomatoes, 1/2 cup olive oil, garlic, basil, red pepper flake, 1 teaspoon of salt, and pepper. Cover and set aside at room temperature for 4 hours.
2. Just before you're ready to serve, bring a large pot of salted water to a boil. Add a splash of olive oil and pasta and cook according to package directions.
3. Drain pasta well and add to bowl with cherry tomatoes. Add parmesan and a few more fresh basil leaves and toss to combine.
4. Serve with more Parmesan and enjoy!

[Bookplate]

I have made this for decades with grated mozzarella instead ot parm, and the best summer tomatoes of any variety.   You can use any size of pasta, and can do variations with olives, capers, etc.  Good tomatoes and fresh basil are a must.

[Chi-town girl]

We LOVE Stanley Tucci's recipe addition of ricotta cheese which adds a creamy element to the sauce. He also suggests using goat cheese as an alternative. 

And I refrigerate the tomato marinade per Stanley's recipe but per Ina, alternative is to let it sit at room temp up to 4 hours. You definitely want to let the tomato mixture marinade for best flavor 

[nyc1]

@Chi-town girl   LOVE HER...   been a follower of hers since day one. Have all of her cookbooks.  She is truly a gem.  Some of my best recipes are hers ... with some tweaks.

[Chi-town girl]

---

@nyc1 wrote:

@Chi-town girl   LOVE HER...   been a follower of hers since day one. Have all of her cookbooks.  She is truly a gem.  Some of my best recipes are hers ... with some tweaks.

---

@nyc1 - I do too! Some of her recipes are complex but worth the effort

[BlueFinch]

This is a favorite summer recipe for me when my basil is abundant and good tomatoes are available. A simple recipe worth trying. My only problem is trying to not eat too much of it.

I have recently opted for whole wheat spaghetti, for a little healthier carb choice. It doesn't always work for me, but it compliments the lovely flavors of this particular dish very well. 

[PA Mom-mom]

@Chi-town girl  I like Ina, but I think 4 pints of cherry tomatoes is excessive. I eat my tomatoes every day because I can, and I have the mouth sores to prove it.

[phoenixbrd]

@Chi-town girl I could eat the whole bowl....yumm!

[bargainsgirl]

I also add kalamata or green olives along with fresh mozzarella cut into small chunks. Delish!!!