Summer Garden Pasta with Fresh Tomatoes and Herbs

Head out to your garden or the farmers market and gather everything you need for this garden summer pasta. Bright cherry tomatoes, fresh basil and a touch of ricotta make the sauce silky and flavorful—perfect for warm evenings and simple entertaining.

This is one of our favorite summer pasta recipes because it captures the best of the season with minimal effort. The tomatoes are simmered until they burst, then cooked with garlic, a splash of balsamic and red wine (optional), finished with ricotta and butter for creaminess. Serve tossed with angel hair or your favorite pasta, then top with shredded Parmesan and torn basil.

Simple Summer Pasta

This garden summer pasta is ideal for a quick weeknight dinner or for feeding a crowd—just double or triple the recipe. It highlights fresh summer produce, so if you have tomatoes and basil growing in your garden you can use them straight into the pan. No garden? A farmers market run will set you up perfectly.

Ingredients You’ll Need

Simple ingredients and a straightforward method make this recipe approachable for cooks at every skill level. Below are the ingredients used for about four servings.

• 8 oz. angel hair pasta (or your preferred shape)
• 2 tablespoons olive oil
• 6 cloves garlic, smashed and minced
• 14 oz. cherry tomatoes, whole
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup red wine (optional—see substitutions)
• 2 tablespoons balsamic vinegar
• 1/4 cup ricotta cheese
• 3 tablespoons unsalted butter
• Toppings: shredded Parmesan and fresh basil

All About the Homemade Tomato Sauce

This sauce is intentionally simple: olive oil, garlic, fresh tomatoes, a bit of balsamic and a splash of red wine if you like. Cook the tomatoes until they soften and begin to burst, then finish with ricotta and butter for a creamy, slightly tangy finish. The result is a fresh, bright sauce that feels light but still comforting.

How to Make It

Start by sautéing garlic in olive oil until fragrant. Add the tomatoes, season with salt and pepper, then cover briefly to sweat them and help them release their juices. Uncover and add red wine and balsamic, letting the tomatoes simmer until they burst and the sauce reduces. Stir in ricotta and butter until incorporated and creamy. Toss the sauce with cooked pasta and top with Parmesan and basil.

Can I use any kind of tomato?

Yes. Cherry tomatoes are convenient and give a lovely texture, but any ripe tomatoes work. Cut larger tomatoes into bite-sized pieces so they cook down more quickly.

What can I use instead of red wine?

If you prefer not to use wine, substitute 1/4 cup of reserved starchy pasta water and an extra splash of balsamic vinegar. The pasta water adds body and starch that helps the sauce cling to the noodles.

Tips and Tricks

A few small techniques will help you get the best texture and flavor from this recipe:

1. Don’t overcook the tomatoes. Cook until they just burst and release their juices. Overcooking can dry the skins, which makes the texture less pleasant.
2. Brighten with lemon. A squeeze of lemon just before serving lifts the flavors and keeps the dish fresh.
3. Season with care. Taste the sauce before serving and add more salt if it tastes flat. Salt helps bring out the sweetness of the tomatoes.
4. Use pasta water to adjust texture. If the sauce needs to bind more to the pasta, stir in a couple of tablespoons of reserved pasta water and simmer a minute to thicken.

Storage

Store any leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove with a splash of water or pasta water to loosen the sauce and restore creaminess.

Garden Summer Pasta Recipe

Servings: 4 • Prep: 10 mins • Cook: 20 mins • Total: 30 mins

Ingredients

• 8 oz. angel hair pasta
• 2 tablespoons olive oil
• 6 cloves garlic, smashed and minced
• 14 oz. cherry tomatoes, whole
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup red wine (optional)
• 2 tablespoons balsamic vinegar
• 1/4 cup ricotta cheese
• 3 tablespoons unsalted butter
• Toppings: shredded Parmesan and fresh basil

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve a little pasta water, then drain and set the pasta aside.
2. Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot and fragrant, add the garlic and cook for about one minute, stirring so it doesn’t brown.
3. Add the cherry tomatoes, season with salt and pepper, then reduce heat to medium. Cover and cook for about 5 minutes, stirring occasionally to encourage the tomatoes to soften.
4. Uncover and pour in the red wine (if using) and the balsamic vinegar. Stir and simmer for 8–10 minutes more, until many of the tomatoes have burst and the sauce begins to thicken.
5. Remove from the heat and stir in the ricotta and butter until the sauce becomes creamy. If needed, add a splash of reserved pasta water to reach the desired consistency.
6. Toss the cooked pasta with the sauce until well coated. Serve immediately, topped with shredded Parmesan and torn fresh basil leaves.

Tips & Notes

*You’ll know the sauce is thick enough when dragging a spoon across the bottom of the pan leaves a thin film. Adjust seasoning and texture with salt, lemon, or reserved pasta water as desired.

Nutrition

Calories: 411 kcal, Carbohydrates: 48 g, Protein: 10 g, Fat: 19 g, Fiber: 3 g, Sugar: 7 g

Nutrition information is automatically calculated and should be used as an approximation.