Smoky Italian Summer Pasta
This is summer at its simplest and most delicious. Adapted from a beloved Ina Garten recipe, this version brings together juicy cherry tomatoes, fresh basil, and plenty of good olive oil in a light yet flavorful pasta that tastes like it came straight from a garden. Infused with the rustic, herbaceous flavor of our Smoky Italian Bread Dip, the sauce is slow-macerated at room temperature for hours—no stove required. Tossed with tender angel hair pasta and finished with a generous dusting of Parmesan, this dish is vibrant, comforting, and perfect for warm-weather gatherings, lazy weeknights, or anytime you want something fresh and satisfying.
Paired with Smoky Italian Bread Dip
Ingredients
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4 pints cherry tomatoes, halved
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½ c. olive oil, plus more for boiling pasta
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2 Tbsp. minced garlic (about 6 cloves)
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18 large basil leaves, julienned (plus extra for serving)
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½ tsp. freshly ground black pepper
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1 lb dried angel hair pasta
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1½ c. freshly grated Parmesan cheese (plus more for serving)
Directions
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In a large bowl, combine cherry tomatoes, ½ cup olive oil, garlic, basil, Smoky Italian Bread Dip, and black pepper. Stir gently to coat and let sit, covered at room temperature, for about 4 hours.
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When ready to serve, bring a large pot of water to a boil with a splash of olive oil and 2 Tbsp. salt. Add the pasta and cook until al dente, about 2–3 minutes.
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Drain the pasta well and immediately toss it with the marinated tomato mixture. Add Parmesan and additional fresh basil, and toss again until everything is well combined.
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Serve in generous bowls with extra Parmesan on top.
Fresh, easy, and bursting with garden flavor—this summer pasta is made to be shared.
