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Ina Garten's Summer Garden Pasta

Ina Garten's Summer Garden Pasta Served in our Deep Cecil Bowl

Tomatoes for Ina's Garden Summer Pasta macerating in our Glass Nesting Bowl on a counter next to a bottle of Olio Santo Olive oil.

We prepped the tomatoes in one of our large Glass Nesting Bowls but we love serving this dish in our Big White Cecil Bowl or our Deep Cecil Bowl. Serve in: La Rochere Antoine Champagne Flutes


4 pints cherry tomatoes, halved
Olio Santo extra virgin olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
½ teaspoon crushed red pepper flakes
Kosher salt
½ teaspoon freshly ground black pepper 
1 pound dried angel hair pasta
1½ cups freshly grated Parmesan cheese, plus extra for serving


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.

2006, Barefoot Contessa at Home by Ina Garten, All Rights Reserved