Ina Garten’s Summer Pasta

This vibrant summer garden pasta has been my go-to recipe for warm evenings when I want something light yet satisfying. Inspired by Ina Garten’s Mediterranean sensibilities, it combines the season’s best produce with bright lemon and herbs for a dish that tastes like sunshine on a plate.

Why You’ll Love This Recipe

• Ready in just 20 minutes
• Uses peak-season summer tomatoes and herbs
• Versatile enough for a weeknight dinner or casual entertaining
• Works warm or at room temperature

I first made this pasta for an impromptu garden party when friends stopped by unexpectedly. The simplicity and bright flavors had everyone asking for the recipe, and it’s now requested at every summer gathering I host.

Ingredients

• Fusilli or penne pasta: creates the perfect nooks for capturing the flavorful sauce
• Cherry tomatoes: bring sweet juicy bursts in every bite, choose the ripest ones available
• Kalamata olives: add briny depth that balances the acidity, look for unpitted ones for best flavor
• Red onion: provides a gentle bite that mellows when mixed with the warm pasta
• Fresh garlic: is essential for aromatic foundation, use locally grown if possible
• Lemon zest and juice: brighten the entire dish, always use fresh never bottled
• Fresh basil and parsley: are non-negotiable, they provide the herbaceous heart of this dish
• Parmesan cheese: adds the perfect umami finish, use Parmigiano-Reggiano for best results

Step-by-Step Instructions

Pasta Perfection: Cook your pasta in heavily salted water until just al dente, about 9 minutes for fusilli. Reserve half a cup of the starchy cooking water before draining; this is your secret ingredient for silky sauce texture. The pasta should have slight resistance when bitten as it will continue to absorb flavors.

Aromatic Base: Gently warm the olive oil in a large skillet over medium heat. Add the minced garlic and cook for just one minute until fragrant but not browned. Browning garlic creates bitterness that can overwhelm the fresh flavors. This garlic-infused oil becomes the foundation of your sauce.

Assembly Magic: In a large serving bowl combine the warm pasta with the garlic oil, ensuring every strand is glossy and coated. Add the halved cherry tomatoes, olives, sliced red onion, lemon zest and juice while the pasta is still warm. The residual heat will slightly soften the vegetables and release their flavors without fully cooking them.

Herbal Finish: Gently fold in the fresh chopped basil and parsley along with salt and freshly ground pepper. If the pasta seems dry, add splashes of the reserved pasta water until you reach your desired consistency. The starch in this water helps create a light cohesive sauce that clings to the pasta.

You Must Know

• Customizable with any seasonal vegetables you have on hand
• Perfect make-ahead dish that actually improves after sitting for a few hours
• Excellent for lunch boxes as it tastes great at room temperature

The cherry tomatoes truly make this dish special. I grow several varieties in my garden each summer specifically for this pasta. There’s something magical about harvesting them still warm from the sun and adding them straight to the bowl, knowing their sweet juices will create the perfect light sauce.

Mediterranean Magic

This pasta embodies the essence of Mediterranean cooking, relying on high-quality simple ingredients rather than complicated techniques. The combination of olive oil, garlic, lemon and herbs creates what Italian cooks call an “aglio e olio” base that has been perfected over centuries. When you make this dish, you’re participating in a culinary tradition that celebrates seasonal abundance and minimal intervention.

Storage Solutions

This pasta actually improves with time as the flavors meld together, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to three days. The pasta will absorb more of the dressing as it sits, so you might want to add a drizzle of olive oil and a squeeze of fresh lemon juice when serving leftovers. I often make a double batch specifically to have convenient lunches throughout the week.

Sensational Substitutions

While the original recipe is perfect as is, you can easily adapt it to what you have on hand. No fusilli? Any short pasta with ridges or curves works beautifully. Sun-dried tomatoes can replace fresh ones in winter months, though you’ll want to reduce the quantity and chop them finely. For a protein boost, add cannellini beans or chunks of fresh mozzarella. Vegans can skip the Parmesan or replace it with nutritional yeast for a similar umami quality.

Serving Suggestions

This versatile pasta shines as both a main dish and a sensational side. For a complete meal, serve alongside grilled fish or chicken brushed with the same lemon and herb flavors. It makes an exceptional contribution to potlucks and picnics since it doesn’t require reheating. I love setting it out family-style on a large platter garnished with extra fresh herbs, whole lemon slices and additional Parmesan for guests to help themselves.

Pro Tips

• Slightly undercook the pasta as it will continue to absorb liquid from the sauce after mixing
• Make extra of the garlic oil and store it in the refrigerator for up to a week to elevate other dishes
• For maximum flavor toss the hot pasta with lemon zest first allowing the heat to release essential oils

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can use any pasta shape you prefer, such as spaghetti or rigatoni. Just adjust cooking times as needed.

→ How can I make this dish vegan?

To make it vegan, omit the Parmesan cheese or substitute it with a vegan cheese alternative. Ensure your pasta is egg-free as well.

→ What other vegetables can I include?

You can add vegetables like zucchini, bell peppers, or spinach to make the dish even more vibrant and nutritious.→ How far in advance can I prepare this?

You can prepare the dish a few hours in advance and serve it at room temperature. For best texture, add fresh herbs right before serving.

→ What can I use instead of Kalamata olives?

If you don’t have Kalamata olives, try using green olives, black olives, or capers for a similar tangy flavor.

Ina Garten’s Summer Pasta

Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 100 calories 10 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

 1 lb fusilli or penne pasta

 1/4 cup olive oil

 3 cups cherry tomatoes, halved

 1 cup Kalamata olives, pitted and halved

 1/2 red onion, thinly sliced

 2 cloves garlic, minced

 1 tbsp lemon zest

 1/4 cup lemon juice

 1 cup fresh basil, chopped

 1/2 cup fresh parsley, chopped

 1 tsp salt

 1/2 tsp black pepper

 1/2 cup grated Parmesan cheese

Instructions

Cook the pasta until al dente according to the package instructions. Reserve 1/2 cup of the cooking water, then drain the pasta.

Heat olive oil in a pan. Sauté minced garlic for 1 minute until fragrant.

In a large bowl, toss the cooked pasta with the garlic oil, cherry tomatoes, Kalamata olives, red onion, lemon zest, and lemon juice.

Mix in fresh basil, parsley, salt, pepper, and reserved pasta water as needed to loosen the mixture.

Sprinkle the pasta with grated Parmesan cheese and serve warm or at room temperature.

Notes

• Large saucepan
• Sharp knife
• Cutting board
• Large mixing bowl
• Wooden spoon or tongs
• Grater