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Ina Garten’s Summer Pasta Recipe

Ina Garten’s Summer Pasta Recipe
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★★★★★

5.2 from 18 reviews

Ina Garten’s Summer Pasta is a vibrant, fresh, and flavorful dish perfect for warm weather. This easy-to-make recipe combines al dente pasta with juicy cherry tomatoes, briny Kalamata olives, aromatic fresh herbs, and a zesty lemon dressing, all finished with a sprinkle of Parmesan cheese. It’s a light yet satisfying pasta that celebrates summer’s best ingredients for a perfect lunch or dinner.

Ingredients

Scale

Pasta

  • 1 lb fusilli or penne pasta

Dressing and Vegetables

  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 3 cups cherry tomatoes, halved
  • 1 cup Kalamata olives, pitted and halved
  • 1/2 red onion, thinly sliced
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice

Herbs and Seasonings

  • 1 cup fresh basil, chopped
  • 1/2 cup fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Finishing

  • 1/2 cup grated Parmesan cheese

Instructions

  1. Cook Pasta: Cook the fusilli or penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta in a colander.
  2. Sauté Garlic in Olive Oil: In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned, enhancing the oil with garlic flavor.
  3. Combine Ingredients: In a large mixing bowl, add the cooked pasta, sautéed garlic oil, halved cherry tomatoes, Kalamata olives, thinly sliced red onion, lemon zest, and lemon juice. Toss gently to combine all the elements well.
  4. Add Herbs and Seasonings: Stir in the chopped basil and parsley along with salt and black pepper. Add some reserved pasta water a little at a time to loosen the mixture and help the flavors meld together beautifully.
  5. Finish and Serve: Sprinkle the grated Parmesan cheese on top of the pasta and toss lightly to incorporate. Serve the pasta warm or at room temperature for a refreshing and delicious summer meal.

Notes

  • Use good quality olive oil for the best flavor.
  • Adjust the lemon juice and zest to taste for more or less tanginess.
  • You can substitute parsley with fresh oregano or chives if preferred.
  • Reserve some cooking water to adjust the pasta sauce consistency.
  • Serve immediately or chill and serve cold for a pasta salad option.

Nutrition

Keywords: Ina Garten, summer pasta, fusilli pasta, penne pasta, cherry tomatoes, Kalamata olives, lemon zest pasta, fresh basil pasta, easy pasta recipe, vegetarian summer meal

Find it online: https://recipeswithmia.com/ina-gartens-summer-pasta-recipe/