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The Viral Summer Garden Pasta You Can Make in 15 Minutes
Stephanie Moore

Viral Summer Garden Pasta

A 15-minute fresh pasta dish brimming with seasonal tomatoes, basil, and garlic. Creamy without cream, this vibrant dish balances sweet, tangy, and savory flavors with effortless technique.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 8 oz long-strand pasta (spaghetti or linguine)
  • 1 lb multi-colored cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • 3 garlic cloves, peeled
  • 1 small shallot, finely diced
  • 1/4 cup fresh basil leaves, torn
  • Salt, to taste
  • Black pepper, to taste

Method
 

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water.
  2. Meanwhile, heat olive oil in a large skillet. Sauté shallot for 30 seconds, then add whole garlic cloves to oil to toast, 30-60 seconds.
  3. Add cherry tomatoes to skillet. Cook over medium-high heat, gently blistering skins and bursting tomatoes with a spoon, 5-7 minutes.
  4. Taste and adjust seasoning. Toss pasta in skillet with tomato mixture, adding pasta water as needed to emulsify into a silken sauce.
  5. Sprinkle torn basil just before serving and garnish with additional fresh basil.

Notes

For richer flavor, use day-old olive oil (improves emulsification). Recipe adapts easily to gluten-free pasta. Store leftovers in an airtight container for 2 days.