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Let me tell you something — the first time I made this dish, I wasn’t expecting anything fancy. It was one of those humid late-July evenings when the last thing you want to do is crank up the oven. I had some cherry tomatoes on the counter, basil growing like wildfire out back, and a box of angel hair that had been hanging around the pantry a little too long. Then I remembered Ina.

You know Ina — calm, unbothered, with her signature chambray shirt and that peaceful East Hampton kitchen. I pulled out her Summer Garden Pasta recipe, and oh my stars… it was magic. The kind of recipe that makes you pause mid-bite, fork in hand, and go, “How is this so good?”

It’s a celebration of summer’s best without any fussy steps. No oven. No tricky sauces. Just a bit of patience, a big bowl, and the best produce you can get your hands on.

Why You’ll Love This Pasta (No, Really)

No-cook sauce. Yep — the cherry tomatoes “marinate” at room temp and turn into something dreamy.
Only a few ingredients. Nothing weird or hard to find. Just summer basics.
Make-ahead magic. Toss everything together just before dinner — the rest takes care of itself.
Pure summer flavor. Juicy tomatoes, fragrant basil, and good olive oil are the stars here.
Picky-eater friendly. No meat, no mushy veggies — just pasta and fresh goodness.

Ingredient Notes (Plus a Few Friendly Swaps)

You don’t need a million things — but let’s walk through the important ones, shall we?

Cherry tomatoes: You’ll need 4 pints, halved. Sungolds, grape tomatoes, or even those heirloom medleys from the farmers market work beautifully. The fresher, the better. If they taste good raw, you’re golden.
Extra virgin olive oil: Go for the good stuff here. You’re not cooking it, so the flavor really matters. Think grassy, a little peppery — the kind Ina herself would approve of.
Garlic: Six cloves, minced. Don’t skimp. It mellows as it sits, becoming sweet and fragrant.
Basil: 18 large leaves, julienned — which is just a fancy word for slicing them into ribbons. Add extra if your garden’s overflowing.
Crushed red pepper flakes: Just half a teaspoon, for that subtle warmth. You can skip it if you’re feeding little ones.
Angel hair pasta: Light, delicate, and it cooks in a flash. Spaghetti or thin linguine work too, in a pinch.
Parmesan cheese: Please, please use freshly grated. Pre-shredded just doesn’t melt the same.

Let It Sit — That’s the Secret

The magic begins in a bowl, not a pot. Combine the halved cherry tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and pepper — and then, here’s the part that feels a little weird: let it sit for four hours at room temperature.

I know. Four hours. But trust me, this is the alchemy moment. The tomatoes soften and release their juices, the garlic infuses the oil, and the whole thing turns into this glossy, fragrant tomato “sauce” — without ever going near the stove.

Go take a walk, water your plants, read that book you’ve been ignoring. Dinner is doing its thing all on its own.

Bringing It All Together (Don’t Skip the Toss!)

Once you’re about ready to eat, bring a big pot of salted water to a boil. Add a splash of olive oil (I always do, out of habit — Ina says it helps) and cook the angel hair until just tender.

Drain it well (nobody likes watery pasta), then dump it right into the bowl with the tomato mixture. Add 1½ cups of freshly grated Parmesan and toss everything together like you mean it.

That first toss? It’s when the cheese starts to melt, the tomatoes collapse a bit more, and the whole dish becomes silky and glossy. Add a few torn basil leaves on top and an extra sprinkle of Parmesan — because when has “more cheese” ever been the wrong move?

Fun Twists & Tiny Tweaks

Want to switch it up a bit? Here are a few variations that still keep the spirit of the dish:

Add burrata: Plop a ball right on top before serving. It’s absurdly good.
Toss in grilled zucchini: Adds a little charred sweetness.
Try it with orzo: For more of a pasta salad feel.
Make it spicy: Crank up the red pepper flakes or add a drizzle of chili crisp.
Serve it chilled: Yep, it works cold too. Perfect for a picnic or potluck.

Leftovers? Here’s What to Do

This dish is best fresh — that silky, saucy moment is hard to recapture once it cools. But if you do have leftovers:

Store in an airtight container in the fridge, up to 2 days.
Reheat gently in the microwave or toss with a splash of hot water on the stovetop. Add a little extra olive oil and cheese to bring it back to life.
Bonus tip: Cold pasta straight from the fridge makes a surprisingly satisfying lunch.

Let’s Stay at the Table a Little Longer…

Every summer, this pasta earns a spot in my dinner rotation. It’s what I make when I want something impressive but effortless, seasonal but cozy, familiar but still special.

So if your basil’s going bonkers or you bought tomatoes by the quart “just because,” make this. And let me know how it turned out — Did you tweak it? Add anything wild? I’d love to hear.

Leave a comment below or shoot me a note — I always read them, usually with a cup of tea and something sweet nearby.

And hey — don’t forget the extra Parmesan. Life’s too short.