Ina's Summer Garden Pasta

Ina's Summer Garden Pasta

Don't let the plain look of this dish fool you - it's absolutely delicious. And I mean delicious. Fresh, garlicky, and parmigiano-y...Wow. Ina Garten's recipes never disappoint.

And it couldn't be easier to pull together. The only thing is that you'll need to plan for macerating the tomatoes. Ina recommended 4 hours and that worked just fine. It's minutes to prepare the tomato mixture, then you just let it sit out at room temperature for the 4 hours. The last thing you do is cook the pasta, which takes about 3-4 minutes to cook to al dente, then toss it with the tomato mixture and serve.

Ina's recipe is meant to serve 6, so I halved it and it was plenty for 2-3 people, especially with a side salad. I also opted for whole wheat pasta and chose organic ingredients when possible. Lastly, I recommend splurging on Parmigiano Reggiano, it makes a huge difference in flavor.

Ina's Summer Garden Pasta

inspired by Ina Garten

Serves 3

2 pints organic cherry tomatoes, halved

1/4 cup good olive oil

3 large garlic cloves, minced

9 large organic basil leaves, julienned, plus extra for garnish

1/4 teaspoon crushed red pepper

1/2 teaspoon Kosher salt

Fresh ground pepper to taste

8 ounces organic whole wheat capellini or angel hair pasta (half of a 1 lb. pkg)

3/4 cup grated Parmigiano Reggiano, plus extra for garnish (if you can't find it already grated, just buy the block and you can pulse it in a food processor)

In a large bowl, place the cherry tomatoes, olive oil, garlic, basil, crushed red pepper, salt, and pepper, and toss to coat. Cover the bowl with plastic wrap and leave out at room temperature for about 4 hours.

cherry tomatoes, olive oil, garlic, basil, red pepper, salt and pepper

mix together, cover, and let set at room temp for 4 hours

When you're ready to eat, prepare the capellini pasta according to package directions in heavily salted, boiling water (no oil). I don't recommend adding oil to your water because it keeps the sauce from sticking to the pasta.

I love this pasta! I also use it in my Sesame Noodles recipe.

Once the pasta is done, drain and add to your tomato mixture. Then add the Parmigiano Reggiano and toss to coat. Taste for seasoning and add more salt and/or pepper if needed. Garnish with fresh basil and an extra sprinkle of cheese if desired.

YUM!!!!!