I’ve tried two simple pasta recipes by a well-known chef, both of which are perfect for the summer


Ina and Samin pasta recipes

Our reporter made Ina Garten’s pasta dish (left) and Samin Nosrat’s recipe (right), both of which were perfect for the summer.Aneta Constantinides / Insider and Rachel Askinashi / Insider

  • These two pasta dishes, Aina Garten and Samin Nosrat, should be included in the summer menu.

  • Inagaten’s Summer Garden Pasta is one of the best “barefoot contessa” recipes I’ve ever made.

  • And Samin Nosrat’s “Tomato Candy” pasta has a Michelle Obama-approved stamp.

Summer has come and the tomato season has come. This is the perfect time to make these two very tasty pastas.

Tomato pasta dish

Authors Anneta Konstantinides (left) and Rachel Askinasi (right).Aneta Constantinides / Insider and Rachel Askinashi / Insider

Insider food reporters Anneta Konstantinides and Rachel Askinasi both love making pasta. And when the temperature rises and summer comes, it’s these recipes from Ina Garten and Samin Nosrat that I love to share with family and friends.

Both pastas have a unique twist that enhances the tomato flavor. Is it still okay? They only need a few simple materials and are very easy to make.

Summer garden pasta is a favorite of “Barefoot Contessa”, but Noslat pasta has been favored by Michelle Obama.

Samin and Ina

Samin Nosrat (left) and Ina Garten (right).Courtesy of Smeeta Mahanti and Noam Galai / Contributor / Getty Images

Garten shares dozens of pasta recipes (Aneta made nine of them).But last year, Garten revealed that. Summer garden pasta was her absolute favorite..

Rachel discovered the recipe for Noslat while looking at it. “Waffles and Mochi” Netflix’s children’s show produced by Michelle and Barack Obama. Noslat was featured in the first episode and taught the character from which the show’s name came from how to make simple pasta.

Garten’s summer garden pasta requires only a few simple ingredients.

Inagaten summer pasta

Garten’s summer garden pasta contains tomatoes, basil and parmesan cheese.Aneta Constantinides / Insider

To make six delicious dishes for her, you need:

  • 1 pound of angel hair pasta

  • 4 pints of cherry tomatoes

  • 1½ cups of freshly grated Parmesan cheese (additional for serving)

  • 18 large basil leaves (additional for serving)

  • 6 pieces of garlic

  • 1/2 teaspoon red pepper flakes

You also need the “good” olive oil that Garten explains to her “Barefoot Contessa” website..

“‘Good’ olive oil means buying the best oil your budget allows,” she writes. “It certainly doesn’t have to be the most expensive. It’s flavorful, fruity and not heavy, so we use California Orio Santo olive oil.”

First, Aneta prepared tomatoes and herbs.

Inagaten summer pasta

It took less than 5 minutes to prepare the aneta.Aneta Constantinides / Insider

She halved cherry tomatoes, shredded basil leaves, and chopped garlic.

Then Aneta threw everything into a bowl of olive oil.

Inagaten summer pasta

Aneta marinated tomatoes in olive oil for 4 hours.Aneta Constantinides / Insider

She first added cherry tomatoes, garlic and basil, then salt (1 teaspoon recommended), red pepper flakes, and a little twist of freshly ground peppercorn.

Aneta then added half a cup of olive oil and covered the bowl with plastic wrap. The bowl needs to be kept at room temperature, so she put it on the kitchen counter for 4 hours.

When the tomato mixture was ready, Aneta began cooking angel-haired pasta.

Inagaten summer pasta

Angel hair pasta is ready in just 5 minutes.Aneta Constantinides / Insider

She put water in a large saucepan, brought it to a boil, and added a splash of olive oil and two tablespoons of salt.

Then she threw the pasta and made sure she was watching it. Angel hair is so thin that it cooks much faster than most types of pasta. After only 5 minutes, the angel’s hair was completely al dente.

Aneta drained the pasta and placed it in a bowl of tomato mixture. She added parmesan cheese and some extra basil before throwing everything together.

Garten’s Summer Garden Pasta is one of the best “barefoot contessa” recipes Aneta has ever made.

Inagaten summer pasta

Summer garden pasta is one of Aneta’s favorite recipes.Aneta Constantinides / Insider

from pasta When Cocktails To Corn bread When dessert, Aneta has made dozens of garten recipes. But summer garden pasta is easily one of her favorites.

First, there is an incredible scent that reminds Aneta of fresh bruschetta. And tomatoes weren’t really out of this world. Marinated them for 4 hours and infused with unforgettable rich flavored tomatoes. It goes well with fluffy angel hair and keeps the pasta delicious and light. This is exactly what I want in the summer.

Aneta has always liked rich red sauce pasta, but this recipe has shown her that you can get a lot of flavor from just a few ingredients. In addition, Garten’s Summer Garden Pasta is very easy to combine. Simple and vegetarian, Anneta recommends this recipe to almost everyone.

Get the complete recipe for Inagaten Summer Garden Pasta here.

The recipe for pasta with noslat tomato candies requires seven ingredients, including salt.

Waffles and mochi pasta 7

In addition to the above ingredients, you will need olive oil.Rachel Askinashi / Insider

To run this recipe, you need the following:

  • 1 pound (450 grams) short pasta (penne, farfalle, rigatoni, or orecchiette works)

  • 2 pints (800 grams) of cherry tomatoes, stems removed

  • ¼ cup (60 ml) extra virgin olive oil

  • 1/2 teaspoon sugar

  • Fine sea salt

  • Grate 3 ounces (85 grams) of fresh parmesan cheese to make about 1 cup of grated

  • 16 fresh basil leaves

As for cheese, Noslat says he wants to get Parmesan Reggio from Italy because it’s “very tasty”. If you can’t find it, or just aren’t a fan, the chef suggests replacing it with Asiago, Pecorino Romano, Ricotta Sarata, Sheep Milk Feta Cheese, or Fresh Ricotta Cheese.

The first thing Rachel did was to start turning tomatoes into candies.

Tomatoes for tomato candy

Mini tomatoes before roasting.Rachel Askinashi / Insider

The “salt, fat, acid, heat” host says the baking sheet is lined with parchment paper and the oven rack is placed in a central position.

Separately, Rachel followed the instructions to add 2 tablespoons of olive oil to the tomatoes. Then I added sugar and half a teaspoon of salt and then gently threw it again.

She placed the tomatoes in a single layer on a sheet pan, placed them in an oven preheated to 225 degrees Fahrenheit, and set the timer to 5 hours.

According to Nosrat, check the tomatoes every 30 minutes and rotate the pot to allow them to cook evenly and prevent the tomatoes from sticking together. These stay in the oven until they appear semi-dried and wrinkled, and until they begin to taste like candy. This is a mark of about 5 hours.

After the tomatoes become candies, they look wrinkled, but still colorful.

Roasted tomatoes

Candied cherry tomatoes after roasting for 5 hours.Rachel Askinashi / Insider

For this dish, Rachel thought patience really paid off. She said candied tomatoes were bitter, acidic and sweet, and they tingled the glands behind her chin.

She described them as sticky in some places and bursting with juice in others. And she said they were delicious, but Rachel recommended that she pull them out of the oven a little earlier than her, as some were almost completely dry.

In her opinion, the completely candy had the flavor of sun-dried tomatoes with the texture of the roasted one.

Once the tomatoes are cooked, the rest of the preparation will be quick and seamless.

Tomato candy pasta

Rachel said the dish was easy to assemble.Rachel Askinashi / Insider

Rachel decided to use Farfalle pasta for her cooking. Following Noslat’s instructions, she cooked it in very salty water.

Rachel grated the cheese and tore the fresh basil leaves by hand while the pasta was cooked for about 6 minutes.

When the pasta was cooked in al dente, she combined it with cheese, tomatoes and olive oil. Nosrat recommends adding basil at the end. In doing so, Rachel found this to be an important note that helps keep the herbs fresh instead of wilting with the heat of pasta.

Rachel also found it useful to drain the pasta a little and leave a little starchy cooking water. She said the water helped the cheese adhere to every corner of each bow-tie-shaped noodle.

Rachel thought the dish had a perfectly balanced taste and was very easy to remove.

Tomato candy samin pasta

Samin Nosrat’s tomato candy pasta.Rachel Askinashi / Insider

Rachel said he added torn basil just before taking the first bite and suggested that others making this at home do the same. She said it tasted fresh, light and completely salty, and the fragrant basil leaves balanced with the intense taste that came from tomato candies.

One of the important parts of this dish is Feather-like shavings The amount of cheese Rachel said did not weigh this dish as much as the melted mozzarella cheese.

This dish has several elements and is ideal for preparing meals and serving at dinner parties. You can prepare this meal in batches by pre-cooking the tomatoes and setting the basil aside until you are ready to serve.

Regardless of the number of pieces to cook (this recipe is provided as is four), Rachel says it works well with many other dishes, so it’s a good idea to make additional tomato candies.

To preserve the tomato candies, Nosrat recommends submerging them in a jar of olive oil for up to 6 weeks. For long-term storage, the candy can be frozen in a single layer on a baking sheet first, then transferred to a freezer bag and stored for up to 6 months.

The complete recipe for Samin Nosrat’s cherry tomato “candy” pasta is available here.

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