Summer Garden Pasta folds one pound of pasta through warm garlic oil, cherry tomatoes, Kalamata olives, red onion, lemon, basil, parsley, and Parmesan. It is a quick stovetop dish built around fresh produce rather than a heavy sauce. The verified recipe serves six and records 10 minutes preparation, 15 minutes cooking, 25 minutes total, and about 375 calories per serving.
Ina Garten’s Summer Pasta Ingredients
Ingredients: 1 lb fusilli or penne pasta; 1/4 cup olive oil; 3 cups cherry tomatoes, halved; 1 cup Kalamata olives, pitted and halved; 1/2 red onion, thinly sliced; 2 cloves garlic, minced; 1 tbsp lemon zest; 1/4 cup lemon juice; 1 cup fresh basil, chopped; 1/2 cup fresh parsley, chopped; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup grated Parmesan cheese.
If you enjoy this recipe, you may also like Chicken Fajita Bowl.
How to Make Ina Garten’s Summer Pasta
- Cook Pasta: Cook the pasta until al dente according to the package instructions. Reserve 1/2 cup of the cooking water, then drain the pasta.
- Sauté Garlic in Olive Oil: Heat olive oil in a pan. Sauté minced garlic for 1 minute until fragrant.
- Combine Ingredients: In a large bowl, toss the cooked pasta with the garlic oil, cherry tomatoes, Kalamata olives, red onion, lemon zest, and lemon juice.
- Add Herbs and Seasonings: Mix in fresh basil, parsley, salt, pepper, and reserved pasta water as needed to loosen the mixture.
- Finish and Serve: Sprinkle the pasta with grated Parmesan cheese and serve warm or at room temperature.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Cook one pound pasta in salted water until al dente according to its package. Before draining, reserve one-half cup pasta water. Meanwhile, warm one-quarter cup olive oil over medium heat and cook two minced garlic cloves for one minute. Add three cups halved cherry tomatoes, one cup sliced Kalamata olives, and one-half thinly sliced red onion; cook until the tomatoes soften while retaining shape. Stir in one tablespoon lemon zest and one-quarter cup lemon juice. Add drained pasta, one cup torn basil, one-half cup chopped parsley, one teaspoon salt, and one-half teaspoon black pepper. Toss, using reserved pasta water only as needed for cohesion. Fold in one-half cup grated Parmesan and serve.
If you enjoy this recipe, you may also like Creamy Garlic Shrimp.
Critical Visual and Timing Cues
Pasta should be al dente rather than soft, and the one-half cup cooking water must be reserved before draining. Garlic cooks for only one minute in the quarter cup olive oil; keep it fragrant and pale, not burned. Tomato halves should soften and release some juice without collapsing completely. Slice olives and half the red onion so they distribute evenly. Lemon zest and the quarter cup juice enter after the vegetables have warmed. Add reserved water gradually rather than automatically pouring all of it. Basil and parsley should remain visibly fresh, while Parmesan melts lightly into the dressed pasta.
Serving and Storage
Divide the pasta into six portions and serve while warm, with tomato halves, olives, herbs, onion, and Parmesan distributed through each plate. The source estimates 375 calories per serving and identifies dairy and gluten allergens. It is vegetarian but not dairy-free or vegan because of Parmesan. Refrigerate leftovers promptly and reheat gently so herbs and tomatoes do not break down; a spoonful of water can restore moisture. Do not leave the dish at room temperature for extended periods. Fresh herbs may darken after chilling, which is normal and does not require additional oil or cheese.
Practical Kitchen Notes
Exact quantities are one pound pasta, one-quarter cup olive oil, three cups cherry tomatoes, one cup Kalamata olives, half a red onion, two garlic cloves, one tablespoon lemon zest, one-quarter cup lemon juice, one cup basil, one-half cup parsley, one teaspoon salt, one-half teaspoon pepper, and one-half cup Parmesan. The reserved pasta water is one-half cup. Do not add zucchini, spinach, bell pepper, cream, butter, chicken, feta, or pine nuts because none appears in D1. Choose a pasta shape that holds the loose vegetables, but preserve the one-pound amount and its package timing.
Details Worth Preserving
Halve tomatoes, slice olives and onion, mince garlic, zest and juice lemon, and prepare herbs before pasta finishes. Zest the lemon before squeezing it. Use a pot large enough for one pound pasta and a skillet or sauté pan large enough for the eventual toss. Scoop out the reserved water with a heatproof measure before using the colander. Keep medium heat under the garlic oil and watch the exact one-minute cue. Add pasta to the vegetable mixture rather than leaving flavor in a separate pan. Turn it repeatedly from the bottom so tomato juices, lemon, olive oil, olives, onion, and herbs reach every portion. Add reserved water one small splash at a time, pausing to judge the texture before adding more. The goal is a light, cohesive coating, not a watery pool beneath the pasta. Fold Parmesan after herbs and seasoning, tasting only after the exact salt and pepper are incorporated. Keep some recognizable tomato halves and basil pieces visible, since their freshness is central to this simple sauce. Warm serving bowls if desired, but do not continue cooking the pasta while arranging them. Preserve the 10-minute prep, 15-minute cook, and 25-minute total.
Recorded Recipe Tips
Conclusion
Ina Garten’s Summer Pasta makes 6 servings in 25 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does Ina Garten’s Summer Pasta make?
It makes 6 servings and serves 6.
- → How long does Ina Garten’s Summer Pasta take?
The recipe records 10 minutes of preparation, 15 minutes of cooking, and 25 minutes total.
- → Why should pasta water be reserved?
Reserve one-half cup before draining and add only as needed to help the olive oil, lemon, and vegetable juices cling to the pasta.
- → When are the fresh herbs added?
Toss the drained pasta with one cup basil and one-half cup parsley near the end, before folding in Parmesan.