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Summer Garden Pasta

A simple and fresh summer pasta dish featuring raw cherry tomatoes, garlic, and basil marinated in olive oil and vinegar, combined with hot angel hair pasta and Parmesan cheese. The heat from the pasta gently warms the sauce, creating a light and flavorful coating.
Print Recipe
Course lunch/dinner
Cuisine Italian
Servings 10 people
Calories 2997.9 kcal

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

This recipe relies on the heat of the cooked pasta to gently warm the raw tomato sauce and melt the Parmesan, creating a fresh, vibrant dish. For best results, use peak-season cherry tomatoes and high-quality extra-virgin olive oil. Ensure the pasta is well-drained but reserve some of the starchy pasta water. If the sauce seems a little dry when mixing, add a splash or two of the reserved water to create a light, emulsified coating. Don't overcook the pasta; aim for al dente. This dish is best served immediately.