27/05/2026
This is the no-cook tomato tomato pasta recipe you need to get through the heatwave 🍅🍝❗
- The secret to Ina Garten's Summer Garden Pasta lies in *marinating* (not cooking!) halved cherry tomatoes.
- Combine with a generous glug of olive oil, garlic, chopped basil, salt, red pepper flakes, and pepper, and leave to sit, covered, at room temperature for 4hrs (ideally) so they impart their flavour, becoming saucy and tender.
- Once ready, toss them (along with their juices) with hot, cooked pasta (okay, so that bit you *do* need to cook, but it's so minimal) and finish with your choice of cheese. Parmesan, Burrata or Ricotta Salata would all work brilliantly.
- We recommend about 200g tomatoes and 80g pasta per person and you can eye ball the rest and scale accordingly.
- It’s light, simple, and the epitome of summer.
- AND It tastes great the next day too as a pasta salad, loosened with a little extra EVOO. (Then you *really* won't have to cook!)
- As with all super simple recipes, the quality of ingredients is KEY. We've got some outstanding seasonal tomatoes from and a range of olive oils to choose from including , and .glug.life. Fresh in our fridges, and in our larder section. Meaning the shopping part should be just as simple, too!
