When summer tomatoes are at their peak, there’s no better way to celebrate them than with Ina Garten’s Summer Pasta. This dish captures the essence of effortless summer entertaining that the Barefoot Contessa is known for. The beauty lies in its simplicity—fresh tomatoes marinate in olive oil, garlic, and herbs, creating a no-cook sauce that’s bursting with flavor.
As the tomatoes sit, they release their juices and meld with the aromatics, developing a rich sauce that needs nothing more than the heat of freshly cooked pasta to bring it all together. It’s the perfect recipe for those warm evenings when you want something impressive yet don’t want to spend hours in a hot kitchen.
Why You’ll Love This
- Make-ahead friendly—the longer the tomatoes marinate, the more flavorful the sauce becomes
- Requires minimal cooking, perfect for hot summer days
- Uses peak-season ingredients at their freshest
- Impressive enough for guests but simple enough for weeknights
- Leftovers taste even better the next day as flavors continue to develop
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.
Tips & Variations
- For a heartier version, add grilled chicken, shrimp, or Italian sausage
- Substitute half the cherry tomatoes with yellow pear tomatoes for a beautiful color contrast
- Add 1/4 cup of toasted pine nuts for extra texture and nutty flavor
- For a creamier sauce, stir in 1/2 cup of room temperature mascarpone cheese with the Parmesan
- Use any short pasta like penne or farfalle if you prefer something other than angel hair
- Make it gluten-free by using your favorite gluten-free pasta—the sauce works beautifully with any type
Serving Suggestions
This summer pasta is delightful on its own, but pairs beautifully with a simple green salad dressed with lemon vinaigrette. For a complete Ina-inspired meal, serve alongside grilled bread rubbed with garlic and drizzled with olive oil.
A chilled glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc, makes the perfect beverage pairing. For a non-alcoholic option, try sparkling water with a splash of lemon and a few fresh basil leaves.
Notes
- The sauce can be prepared up to 24 hours in advance and kept at room temperature (not refrigerated).
- For the best flavor, use room temperature tomatoes, not cold ones from the refrigerator.
- This dish is best served immediately after tossing with the hot pasta.
- If you have leftovers, bring them to room temperature before eating or gently warm in a skillet—avoid microwaving.
FAQs
Can I make this pasta ahead of time?
The tomato mixture can be prepared up to 24 hours ahead, but the pasta should be cooked just before serving. Toss everything together at the last minute for the best texture and flavor.
Do I have to use cherry tomatoes?
Cherry tomatoes work best because they’re sweet and have a high juice-to-flesh ratio, but you can substitute regular tomatoes cut into 1-inch chunks if needed.
Is it okay to refrigerate the tomato mixture?
Ina specifically recommends against refrigerating the tomato mixture as cold temperatures diminish the tomato flavor. Keep it at room temperature for up to 24 hours.
What if I don’t have fresh herbs?
While fresh herbs are preferred for this no-cook sauce, you can substitute with 2 teaspoons dried basil and 2 teaspoons dried parsley in a pinch, though the flavor won’t be quite as vibrant.
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