The magic of peak-season summer vegetables is a vibrant symphony of flavor worth celebrating. Ina Garten’s Summer Garden Pasta doesn’t just capture this ephemeral essence—it bursts forth with pure culinary joy. More than living up to its name, the dish is a sun-drenched garden on a plate, delivering a flavor so effortlessly profound it seems almost too good to be true. This is not merely a recipe; it’s an invitation to savor the season’s bounty with minimal effort and maximum reward, a true testament to the power of fresh, quality ingredients.
From the very first time you encounter this gem, you realize it’s a game-changer for anyone who adores good food but also cherishes those precious summer moments outside the kitchen. Imagine those balmy evenings when the last thing you want to do is stand over a hot stove for hours. That’s precisely where this pasta shines. It promises a light, vibrant dish that feels like summer embodied, perfect for weeknights when time is short, for lunch gatherings with friends, or for a relaxed backyard dinner under the stars. It’s the kind of dish that makes you wonder, “How can something so simple be so utterly stunning?”
The secret, like many of Ina Garten’s most beloved creations, lies in its elegant simplicity and an unwavering focus on the freshest ingredients. At its heart, Ina Garten’s Summer Garden Pasta is a flavorful medley of fresh cherry tomatoes, pungent garlic, fragrant olive oil, aromatic basil, and a generous dusting of Parmesan cheese. But here’s the true marvel, the trick that elevates it from good to “almost too good to be true”: the sauce is completely no-cook. Yes, you read that right. There’s no simmering, no reducing, no elaborate whisking; just pure, unadulterated freshness unfolding before your eyes.
The genius of the no-cook sauce is a revelation, especially during those scorching summer days when the thought of adding more heat to your kitchen is unbearable. Instead of cooking the tomatoes, they are allowed to marinate at room temperature for hours. This isn’t just a passive step; it’s a transformative process. During this crucial marinating period, the halved cherry tomatoes mingle with olive oil, minced garlic, salt, pepper, and sometimes a whisper of crushed red pepper flakes. As they sit, patiently soaking in the flavors, they begin to release their own sweet, juicy essence, naturally creating a vibrant, luscious sauce that’s bursting with sun-kissed flavor.
This simple act of marination is the key to building an incredibly sweet and juicy sauce without ever turning on the stove. It allows the inherent deliciousness of the tomatoes to truly shine, highlighting their natural sugars and bright acidity. It’s a bold move, and it pays off spectacularly, resulting in a sauce that feels alive, fresh, and utterly authentic to the season. The simplicity of this approach is not a shortcut; it’s a celebration of ingredient integrity, letting nature do most of the heavy lifting.
When we talk about the star players in this culinary masterpiece, the cherry tomatoes undoubtedly take center stage. They are the heart and soul of the dish, providing that irresistible burst of sweetness and juiciness in every bite. The context emphasizes their critical role, stating, “Fresh summer tomatoes are essential for flavor,” and recommending using “ripe, juicy tomatoes.” I can personally attest that choosing the best, most flavorful cherry tomatoes you can find will elevate this pasta from merely good to truly unforgettable. Their small size means they’re “packed with flavor and are easy to slice, making them ideal for a weeknight dinner.”
Sous Vide Cajun Boneless Chicken Breast with Creamy Pan Sauce
Equipment
- 1 Sous Vide Cooker Essential for precise temperature control and juicy results.
- 1 Vacuum Sealer Required for sealing chicken in bags for sous vide cooking.
- 1 Meat Mallet For evening out chicken breast thickness for uniform cooking.
- 1 Large Skillet Preferably cast iron or heavy-bottomed for achieving a perfect sear and building the pan sauce.
- 1 Whisk Crucial for emulsifying the creamy pan sauce smoothly.
Ingredients
Main
- 4 6 ounce skinless, boneless chicken breast halves
- 4 teaspoons Cajun seasoning
- 1 tablespoon butter
- 1 tablespoon avocado oil
- 1 tablespoon butter
- 2 cloves garlic minced
- ¾ cup unsalted chicken broth
- ¼ cup heavy cream
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon minced fresh thyme
- salt to taste
Instructions
- Fill a large pot with water and place a sous vide cooker into water. Set temperature to 140 degrees F (60 degrees C), according to manufacturer’s directions.
- Pound chicken breasts with a meat mallet to an even 3/4- to 1-inch thickness. Season both sides with Cajun seasoning. Place chicken into vacuum bags and seal using a vacuum sealer.
- Lower the bags into preheated water, making sure they are fully submerged; set the timer for 1 hour. When the timer is up, remove chicken from water and immediately place into an ice bath for 5 minutes. Remove chicken from the bags and pat completely dry with paper towels.
- Heat butter and avocado oil in a large skillet over high heat until just smoking. Sear chicken in hot butter-oil for 30 to 45 seconds per side, moving chicken around in the skillet to get all sides evenly browned. Remove to a plate and cover with foil to keep warm.
- Make sauce: Melt butter in the same skillet over medium heat. Add garlic and sauté in hot butter until fragrant, 15 to 30 seconds. Whisk in chicken broth and bring to a simmer. Cook until slightly reduced, 3 to 4 minutes. Whisk in heavy cream and black pepper; bring to a light simmer. Cook, whisking continually, until thickened. Stir in Parmesan cheese, 1 tablespoon at a time, until melted and combined. Sprinkle in thyme. Taste sauce and adjust salt, if needed.
- Drizzle sauce over chicken to serve.
Notes
Next in line, bringing that essential aromatic depth, is the garlic. Whether minced or grated, “garlic adds instant flavor to the pasta without much work.” It’s a foundational element that infuses the olive oil with its rich, aromatic presence, balancing the sweetness of the tomatoes with a welcome pungent kick. It’s not just there for flavor; it’s there to anchor the entire fresh profile, grounding the brightness of the other ingredients and adding that indispensable warmth that makes a dish feel complete.
Then there’s the olive oil, the silent workhorse that binds all these beautiful flavors together. Described as “a healthy fat that helps balance the acidity of the tomatoes and binds the flavors together,” extra virgin olive oil is not just a cooking medium here; it’s an integral part of the sauce itself. It carries the garlic, softens the tomatoes, and creates that silky gloss that coats every strand of pasta. A good quality olive oil makes all the difference, contributing its own fruity, slightly peppery notes to the overall harmony of the dish.
Fresh basil, torn rather than chopped to keep it tender and aromatic, is the fragrant herb that brightens the entire dish. It’s listed as essential for adding “brightness and enhances the overall freshness of the dish.” Its peppery, slightly sweet aroma is synonymous with summer, and its vibrant green leaves are not just a garnish but a vital component that ties all the fresh garden flavors together. The context specifically cautions, “Fresh basil is key to this dish. Dried basil won’t provide the same vibrant flavor, so use it fresh if possible,” a piece of advice to live by when crafting this pasta.
Instant Pot Creamy Pasta with Chicken Thighs and Mushrooms
Equipment
- 1 Multi-functional Electric Pressure Cooker Such as an Instant Pot
- 1 Cutting Board
- 1 Chef’s knife
- 1 Slotted Spoon For removing solids while retaining liquid
- 1 Wooden or Plastic Spoon For scraping the pot and stirring
Ingredients
Main
- 2 tablespoons butter
- 1 ½ pounds boneless skinless chicken thighs cut into bite-size pieces
- 1 16 ounce package sliced baby bella mushrooms
- 4 cloves garlic minced
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 3 cups chicken stock
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 12 ounce package uncooked linguine pasta, broken in half
- 1 8 ounce package cream cheese, cubed
- ½ cup shredded Parmesan cheese
- ½ cup heavy whipping cream
- 2 tablespoons chopped fresh parsley
Instructions
- Select the Sauté function on a multi-functional electric pressure cooker (such as an Instant Pot). Melt the butter in the pot. Add the chicken, mushrooms, minced garlic, rosemary, and thyme to the pot and sauté until the chicken is just starting to brown and the mushrooms are starting to soften, about 5 minutes. Push Cancel to end Sauté function, and remove the chicken and mushrooms with a slotted spoon and set aside.
- Add the chicken stock, salt, pepper, garlic powder, and onion powder to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Add linguine to the pot, making sure the noodles are all submerged in the liquid, but do not stir.
- Return the chicken and mushrooms to the pot, placing on top of the noodles without stirring. Place the cream cheese cubes over the top of the chicken, and do not stir. Close and lock the lid, making sure the pressure/steam release switch is set to Sealing.
- Select high pressure according to manufacturer’s instructions; set timer for 6 minutes for al dente noodles, adding 1 minute if you want softer noodles. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Add Parmesan cheese, heavy cream, and parsley to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up. Let the pasta sit in the pot, stirring occasionally, until the sauce is thickened, 3 to 5 minutes, before serving.
Notes
For those who appreciate a little warmth, crushed red pepper flakes are an optional yet highly recommended addition. They provide “a hint of spice to elevate the dish without overwhelming the natural flavors,” adding a subtle kick that perfectly balances the sweetness of the tomatoes and the richness of the olive oil. This touch of heat provides another layer of complexity, making each mouthful more intriguing and satisfying without ever becoming truly spicy. It’s about enhancing, not overpowering, the fresh elements.
Finally, a generous showering of freshly grated Parmesan cheese brings it all home. The context rightly points out that “grating real Parmigiano-Reggiano adds umami into every bite.” It introduces a salty, savory, umami-rich finish and a creamy texture that beautifully complements the lightness and acidity of the marinated tomatoes. It melts wonderfully into the hot pasta, creating a rich, satisfying coating that clings delightfully to the noodles, transforming the simple components into something truly luxurious.
The dish achieves a magnificent balance of flavor, hitting all the essential notes: salt, fat, acid, and heat. The natural sweetness and acidity of the tomatoes, the richness of the olive oil and Parmesan, the pungency of the garlic, and the subtle warmth from the red pepper flakes all conspire to create a harmonious and deeply satisfying experience. This thoughtful combination ensures that every bite is not only refreshing but also incredibly well-rounded and complex, proving that a short ingredient list can still yield extraordinary depth.
Super-Delicious Zuppa Toscana
Equipment
- 1 Dutch Oven A large, heavy-bottomed pot suitable for browning and simmering.
- 1 Chef’s knife For dicing onions, mincing garlic, slicing potatoes, and cutting bacon.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Slotted spoon or colander For draining fat from cooked meats.
- 1 Ladle For serving the soup.
Ingredients
Main
- 1 pound bulk mild Italian sausage
- 1 ¼ teaspoons crushed red pepper flakes
- 4 slices bacon cut into ½-inch pieces
- 1 large onion diced
- 1 tablespoon minced garlic
- 5 13.75 ounce cans chicken broth
- 6 medium potatoes thinly sliced
- 1 cup heavy cream
- ¼ bunch fresh spinach tough stems removed
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Cook Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Dotdash Meredith Food Studios
- Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Dotdash Meredith Food Studios
- Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Dotdash Meredith Food Studios
- Stir in chicken broth and bring to a boil over high heat. Dotdash Meredith Food Studios
- Add potatoes and simmer until fork tender, about 20 minutes. Dotdash Meredith Food Studios
- Reduce heat to medium; stir in cream, cooked sausage, and spinach. Dotdash Meredith Food Studios
- Cook and stir until spinach has wilted and sausage is warmed through; serve. Dotdash Meredith Food Studios
Notes
Beyond its exquisite taste, there are so many compelling reasons to fall head over heels for Ina Garten’s Summer Garden Pasta. It’s incredibly quick and easy to prepare, requiring only a few ingredients and minimal effort. The entire process, from prep to table, can be accomplished in under 20 minutes, not including the marination time, which itself is hands-off. This makes it a true weeknight dinner champion, offering gourmet flavors without the culinary gymnastics.
It’s also delightfully light and refreshing, making it “ideal for hot days when you want something satisfying but not heavy.” This pasta fulfills that craving for a meal that feels substantial enough to satisfy but won’t weigh you down, leaving you feeling energized rather than sluggish. It’s a perfect counterpoint to the heat, a delicious way to nourish yourself without heating up the kitchen.
Furthermore, this recipe is a true crowd-pleaser and family-friendly gem, with simple flavors that appeal to almost everyone. There are no exotic ingredients or challenging techniques to navigate, just pure, wholesome deliciousness that even the pickiest eaters often adore. It’s the kind of dish that brings smiles to faces around the table, fostering a sense of shared culinary enjoyment and effortless conviviality.
Its versatility is another reason to celebrate this pasta. While fantastic on its own, it’s also “customizable and versatile,” serving as a perfect canvas for your own culinary imagination. You can easily add fresh mozzarella balls or burrata for extra creamy richness, mix in sautéed zucchini or squash to use up more garden bounty, swirl in a spoonful of pesto for an herbaceous twist, or even include olives or capers for briny, salty notes. The possibilities are truly endless, allowing you to adapt it to whatever fresh ingredients you have on hand or whatever cravings strike.
And for those who love to plan, this dish offers fantastic make-ahead potential. The tomatoes can marinate for hours, even “up to 6–8 hours in advance,” as one FAQ suggests. This means you can get most of the work done well before mealtime, leaving only the pasta cooking and final tossing for just before serving. This flexibility makes entertaining a breeze and ensures you can enjoy your guests (or just your own downtime!) without being tethered to the kitchen. It’s a brilliant strategy for maximizing flavor while minimizing last-minute stress, allowing you to truly embrace the spirit of relaxed summer living.
In the grand tapestry of summer recipes, Ina Garten’s Summer Garden Pasta stands out as a shimmering thread of pure culinary genius. It embodies everything we love about seasonal eating: fresh, vibrant flavors, minimal effort, and maximum satisfaction. It’s a dish that celebrates the humble cherry tomato, elevates simple ingredients into something extraordinary, and reminds us that sometimes, the most profoundly delicious experiences are found in the most straightforward preparations. This pasta isn’t just good; it’s almost too good to be true, and once you try it, you’ll understand exactly why it deserves a permanent spot in your summer rotation.
Pesto Pasta
Equipment
- 1 Large Stockpot For cooking pasta.
- 1 Frying Pan For sautéing aromatics and warming pesto.
- 1 Colander For draining pasta.
- 1 Wooden Spoon For stirring and sautéing.
- 1 Large Mixing Bowl For tossing the finished pasta.
Ingredients
Main
- 1 16 ounce package pasta
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 ½ tablespoons pesto or more to taste
- salt to taste
- freshly ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes. Drain and transfer into a large bowl. Dotdash Meredith Food Studios
- Meanwhile, heat oil in a frying pan over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Dotdash Meredith Food Studios
- Stir in pesto, salt, and pepper until warmed through. Dotdash Meredith Food Studios
- Add pesto mixture to hot pasta; stir in grated cheese and toss well to coat. Dotdash Meredith Food Studios
Notes
Now that we’ve basked in the sheer glory of Ina Garten’s Summer Garden Pasta, it’s time to roll up our sleeves and truly master this art of simplicity. This isn’t just about following a recipe; it’s about embracing a philosophy of fresh, seasonal eating that brings boundless joy to your kitchen and your table. Get ready to unlock all the secrets to making this dish not just good, but truly unforgettable, every single time. We’re talking about practical tips, exciting variations, and ensuring every bite is a celebration!
The magic begins long before the pasta hits the pot, with that transformative marination. To start your journey to pasta perfection, in a generously sized bowl, you’ll want to combine those beautifully halved cherry tomatoes with extra virgin olive oil, finely minced garlic, a sprinkle of kosher salt, freshly ground black pepper, and if you’re feeling a little adventurous, some crushed red pepper flakes. Give everything a good, gentle stir to ensure every tomato is lovingly coated. Then, cover your bowl and let this vibrant medley sit at room temperature for at least four hours. This patient wait is crucial, as it allows the tomatoes to generously release their precious juices, naturally creating a fresh, unbelievably flavorful sauce right before your eyes. It’s a hands-off process that builds incredible depth!
As your tomatoes are leisurely doing their thing, preparing for their starring role, you’ll want to turn your attention to the pasta. Bring a large pot of generously salted water to a rolling boil – remember, well-salted water is your friend here, seasoning the pasta from within. Cook your chosen pasta, whether it’s angel hair, spaghetti, or even capellini, just until it reaches that perfect al dente stage, following the package directions. This is a crucial step; as the context wisely advises, “Cook pasta just until al dente – It holds texture better when tossed with the sauce.” Just before draining, be sure to scoop out about ½ cup of that starchy pasta water; it’s going to be your secret weapon for a silky, luscious sauce.
Read more about: I Made 13 Ina Garten Pasta Recipes and Here’s My Super Honest Ranking From Least to Most Delicious
The moment of truth arrives when the hot pasta meets the marinated tomatoes. Immediately add the steamy, drained pasta directly into the bowl with your fragrant tomato mixture. The heat from the pasta will work wonders, gently warming the marinated ingredients and helping the flavors truly meld. If the sauce feels a little too thick or you desire a looser, glossier coating, gradually add some of that reserved pasta water, stirring until every strand is beautifully coated and gleaming. Then, it’s time for the final touches: stir in a generous amount of freshly grated Parmesan cheese and those bright, torn fresh basil leaves. Taste and adjust the seasoning if needed, perhaps a touch more salt or pepper to sing!
Now for the best part: serving! This pasta is absolutely divine served warm, straight from the bowl, with an extra showering of Parmesan and perhaps a few more fresh basil leaves for garnish. But here’s a delightful secret: it’s also utterly fantastic served at room temperature, which makes it an ideal dish for those languid summer lunches or potluck gatherings. The freshness of the ingredients truly shines, offering a light yet satisfying experience that embodies the very essence of summer on a plate. It’s a dish that invites you to slow down and savor every vibrant mouthful.
To truly master this culinary gem, a few key tips from seasoned cooks (and the wisdom of the Barefoot Contessa herself!) will elevate your dish. First and foremost, the tomatoes are your main act. Always “Use ripe, juicy tomatoes – Fresh summer tomatoes are essential for flavor.” Their quality truly makes or breaks the dish. And that marination? Don’t skimp on it. “Let the tomatoes marinate fully – A minimum of 4 hours is key to building the sauce.” This patience is rewarded with unparalleled flavor.
Summer Garden Pasta
Equipment
- 1 Large Pot For boiling pasta
- 1 Large Mixing Bowl For the sauce and combining
- 1 Cutting Board
- 1 Chef’s knife
- 1 Box Grater For fresh Parmesan (optional)
Ingredients
Main
- 1 1/2 pounds cherry tomatoes about 4 cups
- 6 ounces Parmesan cheese about 2 cups freshly grated or 1 3/4 cups store-bought grated
- 4 cloves garlic
- 1 large bunch fresh basil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes optional
- 1 pound dried angel hair pasta
Instructions
- Halve or quarter the cherry tomatoes, depending on size, and place them in a large mixing bowl.
- Finely mince the garlic cloves.
- Roughly chop or tear the fresh basil leaves.
- Add minced garlic, chopped basil, extra-virgin olive oil, red wine vinegar, kosher salt, freshly ground black pepper, and optional red pepper flakes to the bowl with the tomatoes.
- Stir the mixture well to combine and let it sit at room temperature while you cook the pasta (at least 15-20 minutes is ideal).
- Bring a large pot of generously salted water to a rolling boil.
- Add the angel hair pasta to the boiling water and cook according to package directions until al dente.
- Before draining the pasta, reserve about 1/2 cup of the starchy pasta water.
- Drain the cooked pasta thoroughly and immediately add it to the large mixing bowl with the tomato mixture.
- Add the grated Parmesan cheese to the bowl and toss everything together vigorously until the cheese melts and the sauce coats the pasta. Add a splash of reserved pasta water if needed to create a light sauce. Serve immediately.
Notes
When it comes to your herbs, treat them with care. The context emphasizes, “Tear herbs instead of chopping – Keeps them tender and aromatic.” This simple technique preserves the delicate basil’s integrity and maximizes its fragrant release. Remember, “Fresh basil is key to this dish. Dried basil won’t provide the same vibrant flavor, so use it fresh if possible,” and I couldn’t agree more. The bright, peppery notes of fresh basil are irreplaceable and define the dish’s summer character.
Integrating the cheese is also a fine art. The best results come when you “Add cheese while pasta is hot – Helps it melt evenly into the sauce.” This creates that wonderfully creamy, savory coating that clings beautifully to the noodles. And never forget that reserved pasta water – it’s a magical elixir. It “Adds silkiness and helps everything come together,” ensuring your sauce is perfectly emulsified and clings to every strand. Finally, for peak enjoyment, “Serve immediately after mixing – Best when pasta is warm and cheese is melty.”
Beyond its perfect execution, this pasta is a canvas for your culinary creativity! Its inherent versatility is one of its most endearing qualities. If you’re seeking an extra layer of creamy richness, consider adding “fresh mozzarella or burrata – For creaminess and richness.” A dollop of burrata on top melts into pure bliss, offering a delightful counterpoint to the bright tomatoes. For those looking to incorporate more garden bounty, “Mix in sautéed zucchini or squash – A great way to use more garden produce” is a fantastic idea, adding texture and earthy sweetness.
Want to explore different aromatic dimensions? “Try it with pesto – Swirl in a spoonful for a herbaceous twist,” or use “flavored olive oil – Garlic- or basil-infused oil deepens the overall flavor.” For a briny, salty punch that awakens the palate, don’t hesitate to “Include olives or capers – Adds briny, salty notes to the dish.” And if you crave a textural contrast, “Top with toasted pine nuts – For crunch and a nutty aroma” brings an elegant, nutty finish.
Charred Tomato and Corn Pesto Pasta. recipes
Equipment
- 1 Large Pot For cooking pasta
- 1 Blender or Food Processor For making the basil vinaigrette/pesto
- 1 Grill or Broiler For charring tomatoes and corn
- 1 Large Skillet or Mixing Bowl For tossing ingredients
- 1 Spiralizer or Mandoline For preparing zucchini
Ingredients
Main
- 2 cups heirloom cherry tomatoes
- 2 tablespoons olive oil plus more for serving
- 1/3 cup fresh herbs I used basil, oregano and dill
- 2 cloves garlic minced or grated divided
- kosher salt
- pepper
- 2 ears fresh corn grilled or charred under the broiler + corn cut away from the cob
- 1 pound angel hair pasta use gluten free pasta if needed
- 2 zucchini spiralized or very thinly sliced
- 1 cup basil vinaigrette or basil pesto recipe below
- 8 ounces fresh burrata or mozzarella
- large handful of fresh basil for serving
- 2 cups fresh basil
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 clove garlic
- 1/2 teaspoon crushed red pepper flakes or more to taste
- kosher salt
Instructions
- In a blender or food processor, combine 2 cups fresh basil, 1/2 cup olive oil, 2 tablespoons red wine vinegar (or apple cider vinegar), 1 clove garlic, 1/2 teaspoon crushed red pepper flakes, and kosher salt. Blend until smooth to create the basil vinaigrette/pesto.
- Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Grill or broil the tomatoes and corn until nicely charred and softened, rotating as needed.
- Once the corn is cool enough to handle, carefully cut the kernels away from the cobs.
- Bring a large pot of heavily salted water to a rolling boil. Add the angel hair pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, spiralize the zucchini or slice it very thinly using a mandoline or sharp knife.
- In a large skillet or mixing bowl, combine the charred tomatoes, charred corn kernels, remaining 1 tablespoon olive oil, fresh herbs (basil, oregano, dill), and 2 minced garlic cloves. Season with salt and pepper.
- Add the drained pasta and the spiralized zucchini to the skillet with the tomato-corn mixture. Pour in the prepared basil vinaigrette/pesto.
- Toss all ingredients together thoroughly. Add a splash of the reserved pasta water as needed, tossing to create a light, emulsified sauce that evenly coats the pasta.
- Divide the pasta among serving bowls, ensuring an even distribution of ingredients.
- Top each serving with torn pieces of fresh burrata or mozzarella and a generous handful of fresh basil. Drizzle with extra olive oil if desired before serving warm.
Notes
When it comes to the pasta itself, while angel hair is a classic for its delicate nature, don’t feel limited. “Thin pastas like angel hair or spaghetti work best because they absorb the fresh tomato juices well and mix easily with the light sauce.” However, the context also notes that “linguine or thin fettuccine are also good alternatives,” and “you can sub capellini or thin spaghetti.” For those with dietary considerations, a “gluten-free pasta” swap works beautifully. And speaking of swaps, if you’re out of fresh basil, while less ideal, you could consider a basil paste. For a dairy-free experience, “vegan parmesan or nutritional yeast to achieve a cheesy flavor” is a clever solution. Even the type of tomato is flexible; “grape tomatoes or heirloom cherry tomatoes work equally well,” and generally, “Any tomatoes can be used here, just make sure to cut them into bite-size pieces.” One recipe variant even introduces “red wine vinegar” for an added “punchiness,” showing just how adaptable this dish truly is!
Thinking about how to turn this glorious pasta into a full meal? The possibilities are as fresh as the ingredients! To add a robust protein element, “Serve with grilled shrimp or chicken – Adds protein and makes it a complete meal.” Imagine succulent grilled prawns nestled among the glistening pasta – pure summer perfection! A simple side is often the best complement: “Pair with a crisp green salad – Light and fresh to complement the pasta.” A lemon vinaigrette on arugula would be a divine match.
And what about those precious juices left at the bottom of the bowl? You absolutely must “Include crusty artisan bread – Perfect for scooping up the extra tomato juices.” It’s a sin to let those go to waste! For an added touch of indulgence, that aforementioned “dollop of burrata – Extra creamy richness balances the acidity” is an absolute game-changer. You can also “Include grilled vegetables – Zucchini, eggplant, or bell peppers go great on the side,” creating a beautiful spread. A final flourish of “lemon zest or basil oil – Brightens the dish with more depth” can truly elevate the experience.
One of the brilliant aspects of this dish is its make-ahead potential, making entertaining a breeze. The tomato mixture can happily marinate for “up to 6–8 hours in advance,” as confirmed by the FAQs. This means you can do the bulk of the prep well before your guests arrive, leaving only the quick pasta cook and assembly for the last minute. This flexibility is truly a gift for hosts who want to enjoy their company! However, for optimal texture, it’s best to cook the pasta fresh and toss it just before serving to prevent it from becoming too soft.
Should you find yourself with the rare privilege of leftovers, this pasta still shines. You can “Refrigerate in an airtight container – Best eaten within 2 days,” though some suggest it can last “up to 3 days.” For the best enjoyment, “Bring to room temperature before serving – No need to reheat.” This allows the fresh flavors to awaken fully. If your pasta seems a little dry after refrigeration, simply “Toss with a little olive oil if dry – Helps restore freshness.” You can also “Add fresh basil and cheese before serving – Brightens leftovers.” A gentle microwaving on low heat is possible, but be cautious to “Avoid overcooking in the microwave – It can dry out the pasta or melt cheese unevenly.” And a stern warning from the culinary gods: “Avoid freezing – Tomatoes lose their texture and flavor when frozen.”
Beyond the sheer deliciousness, it’s worth noting the healthful bounty packed into this dish. This Summer Garden Pasta offers a delightful balance of nutrition. Per serving, you can expect around “460 kcal” with “14g Protein,” “22g Fat” (including “5g Saturated Fat”), “52g Carbohydrates,” “4g Fiber,” “6g Sugar,” “480mg Sodium,” and “15mg Cholesterol.” The juicy tomatoes provide a fantastic source of essential vitamins and antioxidants, while the olive oil contributes healthy fats. Fresh basil adds wonderful anti-inflammatory properties, and the pasta itself fuels your day with carbohydrates. It’s a meal that nourishes both body and soul.
Slow Cooker BBQ Pulled Pork
Equipment
- 1 Slow Cooker A 6-quart or larger slow cooker is ideal for a 2-3 lb pork shoulder.
- 1 Large Skillet or Dutch Oven For searing the pork to develop a rich, flavorful crust before slow cooking.
- 1 Tongs Essential for handling and searing the pork safely.
- 2 Shredding Forks or Meat Claws For easily pulling the tender pork apart.
- 1 Measuring Spoons and Cups For accurate measurement of spices and liquids.
Ingredients
Main
- 2-3 lbs pork shoulder roast
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp dry mustard
- 1/4 cup dark brown sugar
- 2 tbsp smoked paprika
- 1 tbsp vegetable oil
- 2 tbsp liquid smoke
- 2 tsp apple cider vinegar
- 1 – 1 1/2 cup hickory BBQ sauce.
Instructions
- Combine kosher salt, black pepper, dry mustard, dark brown sugar, and smoked paprika to create the dry rub.
- Pat the pork shoulder roast dry with paper towels, then rub the spice mixture generously over all surfaces of the pork.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the seasoned pork roast for 3-5 minutes per side until deeply browned and a crust forms.
- Transfer the seared pork to the slow cooker. Pour in the liquid smoke and apple cider vinegar.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender and easily shreds.
- Carefully remove the pork from the slow cooker and place it on a large cutting board or in a shallow dish.
- Using two forks or meat claws, shred the pork into desired pieces, discarding any large pieces of fat or connective tissue.
- Drain most of the cooking liquid from the slow cooker, leaving about 1/2 cup for moisture.
- Return the shredded pork to the slow cooker with the reserved liquid. Add the hickory BBQ sauce and stir well to coat the pork evenly.
- Continue to cook on low for an additional 15-30 minutes to allow the flavors to meld and the pork to absorb the sauce. Serve warm.
Notes
Ina Garten’s Summer Garden Pasta truly embodies the spirit of effortless summer dining. It’s a dish that proves, without a shadow of a doubt, that culinary brilliance doesn’t need complexity, just outstanding ingredients and a loving touch. From its ingenious no-cook sauce to its endless versatility and delightful make-ahead nature, this recipe is a gift to anyone who cherishes vibrant flavors and relaxed entertaining. So, go forth, embrace the simplicity, revel in the freshness, and let this sensational summer garden pasta become a cherished staple in your home. You’ll be making it on repeat, I promise!
