This Garden Summer Pasta is all about celebrating the fresh, vibrant flavors of summer. The sweet burst of cherry tomatoes combined with the richness of ricotta and the brightness of fresh basil makes for a wonderfully satisfying yet light dish. With minimal ingredients and a quick cook time, it’s perfect for a busy weeknight or a relaxed summer evening. Serve it with a side salad and a glass of your favorite white wine for a complete and delightful meal. Let’s get cooking!
Ingredients
- 8 oz. angel hair pasta
- 2 tablespoons olive oil
- 6 cloves garlic, smashed and minced
- 14 oz. cherry tomatoes, whole
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup red wine
- 2 tablespoons balsamic vinegar
- ¼ cup ricotta cheese
- 3 tablespoons unsalted butter
- Toppings: Shredded parmesan cheese, Fresh basil, torn or chopped
Instructions
1. Cook the Pasta:
- Heat a large pot of water seasoned with salt until it reaches a rolling boil.
- Add the angel hair pasta and cook according to package instructions until al dente, about 4-5 minutes.
- Strain the pasta while keeping ½ cup of the cooking water, then set the pasta aside.
2. Prepare the Tomato Sauce:
- In a spacious skillet, warm the olive oil over medium heat.
- Introduce the minced garlic and cook for roughly 1 minute, until aromatic, taking care not to let it scorch.
- Add the whole cherry tomatoes to the skillet. Season with salt and pepper and cook, stirring occasionally, for about 5-7 minutes until the tomatoes begin to soften and blister.
- Pour in the red wine and balsamic vinegar, and simmer for another 3-4 minutes until the liquid has reduced slightly and the tomatoes have released their juices.
3. Combine the Pasta and Sauce:
- Add the drained pasta to the skillet with the tomato sauce. Toss to coat the pasta evenly in the sauce.
- Add the butter and ricotta cheese, stirring gently to combine and create a creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
4. Serve:
- Divide the pasta among serving plates.
- Top each serving with a sprinkle of shredded parmesan cheese and fresh basil.
- Serve immediately and enjoy this light, summery dish!
Conclusion
This Garden Summer Pasta is a celebration of simple, fresh ingredients coming together to create something truly delicious. The sweet cherry tomatoes and creamy ricotta pair perfectly with the delicate angel hair pasta, while the basil and parmesan add the finishing touches. Whether you’re enjoying it for a quick weeknight dinner or a leisurely weekend meal, this pasta is sure to become a summer favorite. Buon appetito!
Garden Summer Pasta with Cherry Tomatoes and Ricotta
Ingredients
- 8 oz. angel hair pasta
- 2 tablespoons olive oil
- 6 cloves garlic smashed and minced
- 14 oz. cherry tomatoes whole
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup red wine
- 2 tablespoons balsamic vinegar
- ¼ cup ricotta cheese
- 3 tablespoons unsalted butter
- Toppings: Shredded parmesan cheese Fresh basil, torn or chopped
Instructions
Cook the Pasta:
- Heat a large pot of water seasoned with salt until it reaches a rolling boil.
- Add the angel hair pasta and cook according to package instructions until al dente, about 4-5 minutes.
- Strain the pasta while keeping ½ cup of the cooking water, then set the pasta aside.
Prepare the Tomato Sauce:
- In a spacious skillet, warm the olive oil over medium heat.
- Introduce the minced garlic and cook for roughly 1 minute, until aromatic, taking care not to let it scorch.
- Add the whole cherry tomatoes to the skillet. Season with salt and pepper and cook, stirring occasionally, for about 5-7 minutes until the tomatoes begin to soften and blister.
- Pour in the red wine and balsamic vinegar, and simmer for another 3-4 minutes until the liquid has reduced slightly and the tomatoes have released their juices.
Combine the Pasta and Sauce:
- Add the drained pasta to the skillet with the tomato sauce. Toss to coat the pasta evenly in the sauce.
- Add the butter and ricotta cheese, stirring gently to combine and create a creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Serve:
- Divide the pasta among serving plates.
- Top each serving with a sprinkle of shredded parmesan cheese and fresh basil.
- Serve immediately and enjoy this light, summery dish!