When your garden is overflowing with ripe tomatoes, this light and fragrant pasta is the perfect way to celebrate summer. It’s quick, easy, and full of sun-kissed flavor.
PrintSummer Spaghetti – Garden Fresh Pasta Recipe
This Summer Spaghetti is my go-to dish when the garden is overflowing with sun-ripened tomatoes. I can live on this stuff! It’s a light and effortless meal that tastes like summer on a plate. Blanched and diced tomatoes are gently warmed with olive oil and garlic, then tossed with spaghetti and finished with fresh basil, lemon juice, and a sprinkle of Parmesan or Romano cheese. It’s perfect for when you want something fast, fresh, and satisfying—without ever turning on the oven. This pasta shines as a main course on its own or paired with a crisp glass of white wine and a simple green salad.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: American, Italian
Ingredients
6 ripe garden tomatoes
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/4 cup fresh basil, chopped
1 teaspoon fresh parsley, chopped
2 tablespoons fresh lemon juice
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
Pinch of red pepper flakes (optional, for heat)
Freshly grated Parmesan or Romano cheese, for serving
12 oz (3/4 of a standard 1-lb box) of spaghetti or your favorite long pasta
Instructions
-
Blanch & Prep the Tomatoes:
Bring a pot of water to a boil. Score a small “X” on the bottom of each tomato, then drop them into the boiling water for 30–60 seconds until the skins start to loosen. Remove and transfer to a bowl of ice water. Peel off the skins, dice the tomatoes, and set aside. -
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the spaghetti until al dente, according to package instructions. Reserve about 1/4 cup of pasta water, then drain. -
Make the Sauce:
In a large skillet, warm the olive oil over low heat. Add the minced garlic and gently cook for 2–3 minutes, just until fragrant—avoid browning. Stir in the diced tomatoes, salt, pepper, and red pepper flakes (if using). Simmer gently for 3–5 minutes to let the flavors come together. Add the lemon juice, parsley, and 2–3 tablespoons of chopped fresh basil (adding more to taste) just before removing from heat to keep the herbs bright and fresh. Fresh herbs vary in potency, so letting your taste guide you is always the best move. -
Toss & Serve:
Add half the sauce to the drained spaghetti and toss well to coat, using reserved pasta water a tablespoon at a time if needed to loosen. Plate the pasta and spoon the remaining sauce over the top. Finish with a generous sprinkle of freshly grated Parmesan or Romano cheese.
Notes
Tips for the Perfect Summer Spaghetti:
- Use ripe, in-season tomatoes: The better the tomato, the better the dish. Look for soft, juicy, fragrant ones.
- Don’t rush the garlic: Keep the heat low when warming the garlic—burnt garlic can overpower the delicate flavors.
- Salt the pasta water: This is your only chance to season the pasta itself.
- Reserve pasta water: A splash helps the sauce cling to the noodles and brings everything together.
- Add herbs at the end: Fresh basil and parsley are best stirred in just before serving to preserve their color and flavor.
- Add a handful of halved cherry tomatoes for extra pop and texture.
- Stir in some capers or olives for a briny kick.
🧊 Time-Saving Tip:
Keep a container of pre-cooked pasta in the fridge—just toss with a little olive oil after draining to prevent sticking. It’s a lifesaver for quick meals like Summer Spaghetti and makes dinner come together in minutes, especially on hot nights when you don’t want to boil water.
❓ Frequently Asked Questions
Q: Can I use canned tomatoes instead of fresh?
A: Fresh is best for this light summer dish, but in a pinch, use a high-quality canned variety like San Marzano—just drain excess liquid.
Q: Can I make this ahead of time?
A: Yes, you can prep the sauce ahead and refrigerate it. Warm gently and toss with freshly cooked pasta when ready to serve.
Q: Is this good cold?
A: Absolutely! Leftovers make a delicious chilled pasta salad—just add a splash of olive oil and lemon juice before serving.
Q: What pasta shape works best?
A: Spaghetti is classic, but feel free to use linguine, angel hair, or even short pasta like farfalle or penne.
Q: Can I add protein?
A: Definitely. This dish pairs beautifully with grilled shrimp, chicken, or even chickpeas for a vegetarian twist.
💙 Love this recipe?
Save it, share it, or tag me when you make it! I’d love to see your version of Summer Spaghetti—fresh from your garden or your favorite market.
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 400
- Fat: 18
- Carbohydrates: 50
- Protein: 10