This Easy Summer Pasta is a vibrant celebration of garden-fresh veggies, bursting with color and flavor in every bite. Tender pasta mingles with crisp zucchini, juicy tomatoes, and aromatic basil, creating a dish that’s both light and satisfying. Ready in just 40 minutes, it’s the perfect way to turn your harvest into a quick, wholesome meal.
The creamy olive oil base ties everything together, while a sprinkle of Parmesan adds a savory depth that’s irresistible. Each forkful offers a delightful mix of textures—soft pasta, crunchy veggies, and a hint of nutty richness. Packed with nutrients and ready in no time, this pasta is your go-to for a fresh, flavorful summer dinner.
Fresh & Flavorful Ingredients
- 8 oz (226 g) linguine pasta (or your preferred noodle pasta, uncooked)
- ¼ cup (60 ml) extra virgin olive oil
- 1 cup (110 g) finely chopped onion (sweet, yellow, or white—sweet is recommended)
- 6 large cloves garlic, thinly sliced
- 24 oz (680 g) 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 (adjust for spice preference)
- 1 oz (28 g) fresh basil leaves, shredded or cut into ribbons (about ⅓ cup)
- ⅓ cup freshly grated or shredded parmesan cheese (plus more for topping)
Simple Step-by-Step Instructions
- Cook the pasta: In a large pot of well-salted boiling water, cook the linguine according to package instructions. Before draining, reserve ½ cup of pasta water and set aside.
- Heat the oil: In a large skillet, heat the olive oil over medium heat until shimmering.
- Sauté the aromatics: Add the chopped onion and cook, stirring occasionally, until softened (about 5 minutes). Add the sliced garlic and cook for an additional 30-60 seconds, until fragrant.
- Cook the tomatoes: Add the cherry tomatoes, sugar, salt, pepper, thyme, and crushed red pepper. Cook, stirring frequently, until the tomatoes soften and burst (about 8-10 minutes). Use a wooden spoon to gently squish the tomatoes as they soften.
- Add the basil: Stir in the fresh basil leaves.
- Combine with pasta: Add the warm, drained linguine to the skillet and toss well. Add splashes of the reserved pasta water as needed to create a thin sauce (about ¼ cup is typically enough).
- Finish with cheese: Remove the skillet from heat, add the parmesan cheese, and stir until well combined. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve warm, topped with extra parmesan cheese, alongside a side salad or crusty bread.
Make It Your Own: Sauce and Topping Ideas
This recipe is super versatile! For a creamier sauce, stir in a splash of heavy cream or a dollop of ricotta cheese. If you’re feeling adventurous, add a handful of pitted olives or capers for a briny kick. Topping with toasted pine nuts or breadcrumbs adds a delightful crunch. Don’t be afraid to experiment!
Perfect Pairings: Serving Suggestions
This pasta shines as a main dish but pairs beautifully with sides. Serve it with a crisp green salad dressed in lemon vinaigrette or a side of garlic bread for soaking up the sauce. For a heartier meal, add grilled chicken or shrimp. It’s a crowd-pleaser for any summer gathering!
Save for Later: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil to the pasta and warm it in a skillet over medium heat, stirring occasionally. Pro tip: Freshly grated parmesan and a sprinkle of basil will revive the flavors!
Quick Fixes: Time-Saving Tips
To save time, prep your veggies ahead of time—chop the onion, slice the garlic, and halve the cherry tomatoes. Use pre-shredded basil or a jar of minced garlic if you’re in a pinch. This recipe is already quick, but these hacks make it even easier!
Mix It Up: Recipe Variations
Swap linguine for your favorite pasta—penne, spaghetti, or even zucchini noodles work great. Add other garden veggies like zucchini, bell peppers, or spinach for extra color and nutrition. For a vegan version, skip the parmesan or use a plant-based alternative. The possibilities are endless!
Easy Summer Pasta (use up those garden veggies!)
Ingredients
- 8 oz linguine pasta or preferred noodle pasta, uncooked
- ¼ cup extra virgin olive oil
- 1 cup finely chopped onion sweet, yellow, or white onion, I like sweet (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/as needed
- ¼ teaspoon ground black pepper
- ¼ heaping teaspoon dried thyme
- ¼ teaspoon crushed red pepper
- 1 oz fresh basil leaves shredded or cut into ribbons (about ⅓ cup)
- ⅓ cup freshly grated or shredded parmesan cheese plus more for topping
Instructions
- Cook pasta in well-salted water according to package instructions. Before draining, reserve ½ cup of pasta water and set aside.
- Meanwhile, in a large skillet, heat oil over medium heat until shimmering.
- Add onion and cook, stirring occasionally, until softened, then add garlic and cook about 30-60 seconds longer, until fragrant.
- Add tomatoes, sugar, salt, pepper, thyme, and red pepper and cook, stirring frequently until tomatoes soften and burst. Once tomatoes are soft enough you can use a wooden spoon or spatula to squish them as you stir.
- Add basil and stir.
- Add warm cooked, drained linguine and stir well. Add splashes of pasta water as needed to make a thin sauce, you basically want to ensure the pasta is not dry and the noodles are coated with a thin layer of the sauce. I typically need to add about ¼ cup of the pasta water.
- Remove from heat, add parmesan and stir well. Taste-test and add additional salt or pepper as needed, then serve warm topped with additional parmesan as desired with a side salad or side of crusty bread.