Ina’s summer garden pasta with video tutorial
Prep time
Cook time
Total time
This is an easy, kid approved summer weeknight pasta that uses fresh seasonal ingredients. Make the tomato marinade in the morning and let it sit out all day so that all of the flavors combine. Come dinner time all you have to do is cook up some angel hair pasta (2 min) and combine the pasta with the tomato marinade. Easy peasy.
Recipe type: pasta
Serves: 6
  • 2 pints cherry tomatoes, halved
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon minced garlic (4 large or 6 medium cloves)
  • 10-12 large basil leaves, julienned, plus extra for serving
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon fine kosher salt
  • freshly ground black pepper to taste
  • 1 pound angel hair pasta or capellini
  • 1½ cups freshly grated Parmesan cheese, plus extra for serving
  1. Wash up the cherry tomatoes and basil.
  2. Cut the tomatoes in half.
  3. Slice up the basil into thin strips.
  4. Combine the cherry tomatoes, ¼ cup olive oil, minced garlic, chopped basil, ¼ teaspoon red pepper flakes, ½ teaspoon kosher salt and freshly ground pepper in a large bowl and toss to combine.
  5. Cover with plastic wrap, and set aside at room temperature for a minimum of 4 hours.
  6. Just before you're ready to serve, bring a large pot of salted water to a boil. Add the capellini and cook according to the directions on the package (be careful, as it only takes 2 to 3 minutes to cook capellini pasta).
  7. Drain the pasta.
  8. Add the pasta to the bowl with the marinated tomatoes.
  9. Give the pasta a toss and then add in the 1½ cups Parmesan cheese and mix together.
  10. Serve up the pasta in large bowls and top with some Parmesan cheese and fresh basil.
Nutrition Information
Serving size: serves 6
Recipe by Marin Mama Cooks at