Summer Pasta
Ingredients
1 lb Penne pasta (regular or whole wheat)
2–3 tbsp Extra-virgin olive oil
3–4 cloves Garlic, minced (or more to taste)
1 can (14.5 oz) Diced tomatoes (with their juices)
1/2 to 3/4 cup Freshly grated Parmesan cheese
Salt & freshly cracked black pepper, to taste
Optional: Pinch of crushed red pepper flakes or dried Italian seasoning
Instructions
1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve about 1/4 cup of hot pasta water, then drain.
2. Sauté Garlic: While the pasta boils, heat the olive oil in a large pan or pot over medium-low heat. Add the minced garlic (and red pepper flakes if using) and cook for 1 minute until fragrant—be careful not to burn it.
3. Warm Tomatoes: Add the canned diced tomatoes with their juice into the garlic oil. Season with a pinch of salt and pepper. Stir and let it simmer gently for 3 to 5 minutes just to heat through and let the garlic infuse into the juices.
4. Toss Together: Add the drained, hot penne directly into the pan with the tomatoes.
5. Add Cheese: Remove the pan from heat. Sprinkle in the grated Parmesan cheese and toss vigorously until the cheese melts into the warm pasta and tomato juices, creating a light coating. If it feels dry, splash in 1–2 tablespoons of your reserved hot pasta water.
6. Adjust & Serve: Taste and adjust salt and pepper as needed. Top with extra grated Parmesan and serve right away, or chill in the fridge and serve cold like a pasta salad! (i personally love it cold, it is so good on a hot summer day!)
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Summer pasta dishes are a fantastic way to enjoy light, flavorful meals during warm weather when heavy foods just don't appeal. This particular summer pasta recipe combines staple ingredients like penne pasta, extra-virgin olive oil, garlic, and canned diced tomatoes, making it not only easy to prepare but also budget-friendly. One of the best parts about this dish is its versatility—it can be served hot right after cooking or chilled and enjoyed as a refreshing pasta salad. From my own experience, reserving a bit of the pasta water before draining is a key step that helps bind the sauce and pasta together wonderfully. The starchy water adds moisture and helps the Parmesan cheese melt smoothly, creating a luscious coating without making the dish heavy. Also, adding garlic to the olive oil infuses the entire dish with a comforting aroma and rich flavor, which is enhanced by a pinch of crushed red pepper flakes if you like a subtle heat. If fresh tomatoes are in season, swapping canned diced tomatoes for fresh ones can brighten the taste even further. For those looking to add an extra nutritional punch, incorporating fresh herbs like basil or parsley complements the tomato and Parmesan flavors beautifully. This also boosts the freshness, making the dish even more summery. Serving this pasta cold is absolutely delightful on a hot day. It retains its rich taste while offering a cooling, satisfying meal that doesn't weigh you down. Pair it with a crisp green salad or some grilled vegetables for a complete summer feast. Overall, this summer pasta recipe is ideal for quick dinners, picnics, or meal prep, delivering simple ingredients with maximum flavor and freshness.
