Created in collaboration with Margie Nomura of Desert Island Dishes, this angel hair pasta recipe is a brilliant example of how simple ingredients can come together to create something truly special. As a professional chef with more than a decade of experience, Margie is known for developing easy, reliable recipes that deliver maximum flavour with minimal fuss, making them perfect for busy home cooks.
Inspired by Ina Garten’s classic no-cook tomato pasta, this dish allows sweet cherry tomatoes, garlic, fresh basil and olive oil to marinate together, creating a light and vibrant sauce while you get on with your day. Once tossed with hot angel hair pasta and plenty of Parmesan, the result is a fresh, summery meal that’s bursting with Mediterranean flavours and ready in minutes. Whether you’re looking for a quick weeknight dinner or an effortless recipe for entertaining, this simple pasta is sure to become a favourite.
How to Make Summer Garden Pasta
- In a large bowl, combine the tomatoes, olive oil, garlic, basil, chilli flakes, Maldon Original Sea Salt flakes and black pepper.
- Cover and leave at room temperature for at least 2 hours
- Cook the pasta in well-salted boiling water until al dente (angel hair only takes 2–3 minutes), using Sicilian Fine Sea Salt, Selected by Maldon.
- Drain well, reserving a splash of the pasta water if needed.
- Add the hot pasta straight to the tomatoes and toss thoroughly.
- Stir through the Parmesan until it melts into the tomato juices to create a light sauce.
- Finish with extra basil, Parmesan and a drizzle of olive oil.
