Easy Summer Garden Pasta with Cherry Tomatoes and Basil Recipe
A light and flavorful summer pasta recipe that uses fresh garden vegetables like cherry tomatoes, basil, and garlic, tossed with linguine and a simple olive oil and parmesan sauce. Perfect for a quick, vibrant meal that celebrates the freshness of summer produce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 8 oz linguine pasta (or preferred noodle pasta, uncooked)
Sauce
- ¼ cup extra virgin olive oil
- 1 cup finely chopped onion (sweet, yellow, or white; about ½ large onion)
- 6 large cloves garlic (thinly sliced)
- 24 oz cherry tomatoes (about 6 cups)
- ½ teaspoon granulated sugar
- ½ teaspoon table salt (plus additional for cooking pasta and to taste)
- ¼ teaspoon ground black pepper
- ¼ heaping teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 oz fresh basil leaves (shredded or cut into ribbons; about 1/3 cup)
- ⅓ cup freshly grated or shredded parmesan cheese (plus more for topping)
Instructions
- Cook Pasta: Bring a large pot of well-salted water to a boil and cook the linguine according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water and set aside, then drain the pasta.
- Sauté Onion and Garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the finely chopped onion and cook, stirring occasionally, until the onion softens and becomes translucent. Add the thinly sliced garlic and cook for an additional 30 to 60 seconds, until fragrant but not browned.
- Cook Tomatoes and Season: Add the cherry tomatoes, granulated sugar, salt, black pepper, dried thyme, and crushed red pepper flakes to the skillet. Cook, stirring frequently, until the tomatoes soften and begin to burst. Use a wooden spoon or spatula to gently crush the tomatoes as you stir, releasing their juices and forming a sauce.
- Add Basil: Stir in the fresh shredded basil leaves to infuse the sauce with their bright flavor.
- Combine Pasta and Sauce: Add the warm, drained linguine directly to the skillet with the tomato sauce. Stir well to combine. Gradually add splashes of the reserved pasta water as needed (about ¼ cup) to thin the sauce and ensure the noodles are evenly coated without being dry.
- Finish with Parmesan: Remove the skillet from the heat and stir in the freshly grated parmesan cheese until melted and well incorporated. Taste and adjust seasoning with extra salt or pepper as desired.
- Serve: Serve the pasta warm, topped with additional parmesan cheese if desired. Pair with a side salad or crusty bread for a complete meal.
Notes
- Reserve pasta water before draining; it helps loosen the sauce and coat the pasta better.
- Use fresh, ripe cherry tomatoes for maximum sweetness and flavor.
- Adjust crushed red pepper flakes quantity to control spiciness.
- Parmesan can be substituted with Pecorino Romano for a sharper taste.
- This dish is best served immediately but can be refrigerated and reheated gently.
