Description
This Easy Summer Garden Pasta is a light, fresh, and perfect dinner option featuring juicy cherry tomatoes, fragrant basil, and tender angel hair pasta tossed in a flavorful olive oil and garlic marinade. Marinated for hours to enhance the vibrant garden flavors, this dish is quick to prepare, naturally gluten-free if using GF pasta, and can be made vegan by omitting the Parmesan cheese.
Ingredients
Scale
Marinade
- 3 pints cherry tomatoes, halved
- 1/3 cup extra-virgin olive oil
- 1 tablespoon minced garlic (roughly 5–6 medium cloves)
- 12 large basil leaves, julienned, plus extra for serving
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon Celtic sea salt
- Freshly ground black pepper to taste
Pasta and Garnish
- 1 pound angel hair pasta or gluten-free pasta
- 1½ cups freshly grated Parmesan cheese, plus extra for serving (optional, omit if vegan or dairy-free)
Instructions
- Prepare the vegetables: Wash the cherry tomatoes and basil thoroughly. Cut the cherry tomatoes in half and slice the basil leaves into thin strips using a sharp knife to julienne.
- Mix the marinade: In a large bowl, combine the halved cherry tomatoes, 1/3 cup extra-virgin olive oil, minced garlic, chopped basil, ¼ teaspoon crushed red pepper flakes, ½ teaspoon Celtic sea salt, and freshly ground black pepper. Toss everything gently to ensure the tomatoes are well coated with the marinade.
- Marinate: Cover the bowl tightly with plastic wrap and set it aside at room temperature for a minimum of 4 hours. This resting time allows the flavors to meld and intensify, creating a delicious fresh sauce.
- Cook the pasta: Just before serving, bring a large pot of salted water to a rolling boil. Add the angel hair (capellini) pasta and cook according to package instructions, usually 2 to 3 minutes, until al dente. Be careful not to overcook, as angel hair pasta cooks very quickly.
- Drain pasta: Drain the cooked pasta thoroughly and immediately add it to the bowl with the marinated tomatoes and sauce.
- Toss pasta and cheese: Gently toss the pasta with the tomato mixture to coat evenly. Add 1½ cups freshly grated Parmesan cheese and mix again until the cheese is fully incorporated, creating a light, creamy texture.
- Serve: Divide the pasta into large bowls, and top with extra Parmesan cheese and fresh basil leaves for garnish. Serve immediately for the best flavor and texture.
Notes
- For a vegan or dairy-free option, omit the Parmesan cheese; the pasta will still be flavorful and satisfying due to the marinated tomatoes and herbs.
- Use gluten-free pasta to make this recipe suitable for gluten-intolerant guests.
- For more heat, increase the crushed red pepper flakes to taste.
- This pasta is best served fresh but can be stored in the refrigerator for up to 1 day; toss gently before serving to redistribute the sauce.
