There’s something so satisfying about a perfectly seasonal pasta recipe. And, surprise surprise, this Summer Garden Pasta is absolutely that! Not only does it harness all of the best parts of summer produce (hello farm grown tomatoes & basil!), but it’s also wonderfully suited for summertime afternoons. What do we mean by this? The tomatoes, basil, garlic, and oil mixture sits and marinates together for about four hours. This is great if you have a quick second to combine, and then want to dash out the door for a warm-weather activity. After it’s been sitting the four hours and you remove the plastic, the smell of the basil and garlic is heavenly. Once you’re ready to eat, just add the cooked pasta and mix!
The tomatoes absorb the flavor of the garlic and basil and are coupled with sharp, salty parmesan cheese. It’s so few ingredients – literally olive oil salt and pepper – and couldn’t be more straightforward. Especially if you’re outside in the sun, you can do it before you leave and come back and it’s ready to go. This Summer Garden Pasta is simply delicious! Enjoy!
Gluten-Free Summer Garden Pasta
Ingredients
- 4 pints cherry tomatoes
- good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 18 large basil leaves, julienned, plus extra for serving
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 pound gluten free spaghetti
- 1/2 cups freshly grated Parmesan cheese, plus extra for serving
Instructions
- Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
