7/5/11

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!!!!!




20 comments:

  1. I know what's for dinner tomorrow!!!

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  2. Wow...that looks incredible! :-) Perfect Summer pasta. Yum!

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  3. We all could use a nice light side dish like this for the summer. Very tasty looking and great pics. Thanks for sharing.

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  4. Yum, I saw her make this on her show recently. I want to try it now.

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  5. i just saw this on her show and thought, "must make"

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  6. Such a healthy recipe! I love love cherry tomatoes and basil ESPECIALLY in the summer! You dont feel as guilty when you help yourself to another bowl :)

    We saw you on food gawker, we just started following you!! Can't wait for new recipes!

    Love,

    http://chickswholovetoeat.blogspot.com/

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  7. This pasta is great for summer. It seems to give off cool from garlic and refreshing dish.

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  8. This looks so delicious and is perfect for the summer! Love it!! :)

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  9. Oh how I love Ina's pasta recipes! I would like to take out our grass and plant just basil in our yard so I can make so many of her dishes.

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  10. amazing phoots! they look like the cook book!

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  11. That sounds so incredibly easy .. gonna print this one!

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  12. YUm is right! Amazing photos and great recipe from one of my favorites- INA!

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  13. This looks fresh and delish for a warm summer evening! Hope you're having a fantastic summer, Veronica...

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  14. Delicious! This looks so light and lovely! And I am so jealous that you are able to get the perfect angel hair swirls!

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  15. You gotta love Ina! Such a wonderful sounding and fresh summer recipe.

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  16. Such a refreshing and delicious looking salad!You're right that Ina Garten's recipes don't disappoint. I always love her stuff. Thanks for sharing!

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  17. I made this last night but added rosemary and cooked shredded chicken breast...it was wonderful!

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  18. Just made this and have to say it is by far one of the best summer pasta dishes, best part is you serve it room temp so theres no fretting about whether its coming out to your guests hot enough!

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  19. I make a similar dish, yet with torn pieces of brie cheese included in the macerated tomatoes, for those same 4 hours. Truly amazing smell when the hot pasta lands on the mix. Don't have brie today, so I'm trying this recipe.

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