You have to make this! I saw a post about Ina Garten’s famous summer garden pasta on The Kitchn and I knew I had to make it. It tastes like fresh bruschetta but on pasta. This recipe could not be easier and it is so delicious, it’s now fully in my rotation for the rest of the summer!
People always ask me where I get my inspiration. Well, Ina aka the Barefoot Contessa, is a big one. Her recipes are easy to follow and very easy to veganize. This was already vegan except for the cheese garnish so I just grated a Brazil nut on a microplane for my take on a (pretty and delicous!) cheese topping.
You can go over to Ina’s site for her precise directions, but the recipe serves 6 so I had to cut it down to serve, well just me! Long story, but my husband is not a fan of tomatoes. I know! Whatever. More for me!
Ina Garten's Summer Garden Pasta
- 1/2 pint cherry tomatoes, halved
- 1 clove garlic, pressed
- 3 leaves fresh basil, julienned
- Pinch of Aleppo pepper or crushed red pepper, for heat, to taste
- Glug of olive oil
- Salt, a few pinches
- 1 serving uncooked angel hair pasta
- 1 tablespoon vegan butter
- 1 Brazil nut, for garnish, optional
Combine the tomatoes, garlic, basil, pepper, oil and salt. Cover and let sit at room temperature for at least 4 hours.
Make the pasta and mix with the tomatoes and butter. Grate a Brazil nut over the top. Enjoy!