Ina Garten Summer Pasta

This vibrant summer pasta celebrates fresh seasonal ingredients in a light, unfussy preparation that lets their natural flavors shine. Inspired by Ina Garten's approach to elegant simplicity, this dish combines juicy cherry tomatoes, briny olives, and bright citrus notes for a meal that's as easy as it is impressive.

I first made this pasta during a particularly scorching July when turning on the oven seemed unbearable. It quickly became our family's summer salvation, appearing at everything from backyard gatherings to beach picnics.

Ingredients

• Fusilli or penne pasta The short shapes with ridges or spirals catch and hold the flavorful olive oil and lemon sauce beautifully
• Cherry tomatoes Look for ripe, multicolored varieties for the sweetest flavor and most beautiful presentation
• Kalamata olives Their rich, briny flavor adds depth and complexity. Splurge on good quality olives from an olive bar if possible
• Red onion Provides a pleasant sharpness that balances the sweet tomatoes and rich cheese
• Fresh garlic Always use fresh for the brightest flavor. Look for firm heads with tight skin
• Lemon zest and juice The secret brightness that elevates this dish. Use organic lemons if possible for the cleanest flavor
• Fresh herbs The copious amounts of basil and parsley make this dish sing with summer flavors
• Parmesan cheese Invest in a wedge of real ParmigianoReggiano and grate it yourself for incomparable flavor

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until just al dente, usually 1 minute less than package directions suggest. Before draining, scoop out 1/2 cup of the starchy cooking water. This reserved liquid is liquid gold for creating a silky sauce that clings to every bite.

Prepare the Aromatic Oil

While the pasta cooks, gently warm the olive oil in a pan over medium heat. Add the minced garlic and cook for just 1 minute until fragrant but not browned. Browning garlic can make it bitter, so watch it carefully. This infused oil will become the foundation of your sauce.

Combine the Fresh Ingredients

In a large serving bowl, combine the warm drained pasta with the garlic-infused oil. Immediately add the halved cherry tomatoes, Kalamata olives, and red onion. The heat from the pasta will gently warm the vegetables, releasing their flavors without fully cooking them. Add the lemon zest and juice, stirring gently to combine.

Finish with Herbs and Cheese

Scatter the fresh herbs over the pasta mixture and toss gently. If the pasta seems dry, add a splash of the reserved cooking water to create a light sauce that coats each piece. Season with salt and freshly ground black pepper, adjusting to taste. Finally, sprinkle with the freshly grated Parmesan cheese just before serving.

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My absolute favorite moment with this dish came during an impromptu sunset beach picnic. We packed it in mason jars and watched as friends who claimed they were just stopping by for a quick hello ended up staying for hours, going back for second and third helpings as the stars came out.

Make It Your Own

This pasta welcomes customization based on what looks best at your market. Try adding chunks of fresh mozzarella, pine nuts for crunch, or blanched asparagus pieces in spring. The framework remains the same: good pasta, fresh vegetables, bright lemon, and herbs.

Storage and Serving

This pasta keeps beautifully in the refrigerator for up to three days, making it perfect for meal prep. Store in an airtight container and give it a gentle toss before serving. You may want to brighten it with an extra squeeze of lemon juice and a fresh sprinkling of herbs after refrigeration.

For serving, this dish shines as a main course with a simple green salad alongside, or as a sophisticated side to grilled fish or chicken. For a complete Mediterranean spread, pair it with a platter of sliced ripe tomatoes drizzled with good olive oil and flaky salt.

The Ina Approach

What makes this pasta distinctly "Ina" is its celebration of quality ingredients prepared simply. Like many of Garten's recipes, it relies on excellent olive oil, fresh herbs, and seasonal produce rather than complicated techniques. Her philosophy of "how easy is that?" shines through in this unfussy yet elegant preparation.

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Recipe FAQs

→ Can I make this pasta dish ahead of time?

Yes, this pasta dish tastes wonderful made a few hours ahead. The flavors actually develop nicely as it sits. Store in the refrigerator and bring to room temperature before serving. You may want to add a splash of olive oil and fresh herbs just before serving to refresh the dish.

→ What can I substitute for Kalamata olives?

If Kalamata olives aren't available, you can substitute with black olives, green olives, or even capers for a similar briny flavor. For those who don't enjoy olives, try adding diced bell peppers or artichoke hearts instead.

→ Is this dish suitable for vegans?

The dish is vegetarian but not vegan as written due to the Parmesan cheese. For a vegan version, either omit the cheese or substitute with nutritional yeast or a vegan Parmesan alternative. The pasta will still be flavorful without cheese modifications.

→ How long will leftovers keep?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing over time, so you might want to add a splash of olive oil and lemon juice when reheating or serving cold.

→ What protein would pair well with this pasta?

This versatile pasta pairs beautifully with grilled chicken, sautéed shrimp, or pan-seared fish like salmon. For vegetarian protein options, try adding white beans, chickpeas, or cubes of fresh mozzarella.

→ Can I use dried herbs instead of fresh?

While fresh herbs provide the vibrant flavor that makes this dish special, you can use dried herbs in a pinch. Use about 1 tablespoon dried basil and 2 teaspoons dried parsley instead. However, the fresh herbs are strongly recommended for the authentic Mediterranean summer flavor.