Hello friends! It seems pretty apt that I am sharing this incredibly simple and low key “No Cook” Summer Pasta recipe with you today. I returned from a two week holiday in the homeland this Monday, and my post holiday to-do list is leaving my very little time for kitchen activities! I was in England for the wedding of my oldest friend Lauren, and her now-husband Liam (wedding of the yearrr!!). Not to let the transatlantic flight go to waste, I tagged on a couple of weeks before the wedding so I could catch up with family and friends.

Among my highlights, the wedding (obviously…!), walking with my Dad at Longsleddale in the lakes, afternoon tea with my sissie in York, picking out wedding flowers with my other sissie, running along the river with my Mum, munching pizza with my friends Harriet and Harriet, and spending a little quality time with my Grandparents… it was certainly a busy few weeks! My goal for this week and next is to take it EASY! Starting, of course, with this pasta dish.

I admit “No cook” is perhaps a slight stretch… obviously the pasta must be cooked… but the tomatoes when left to slowly marinate are so sweet, tangy and flavorful, no cooking is required at all! It’s perfect for those days when it is simply too hot to stand over a steaming pan, or turn on the oven. The only requirement is a little forethought, and then you will be minutes away from summer pasta bliss!

What do you like to eat when you’re to busy to cook?

No-Cook Summer Pasta

 

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Prep time

6 hours

Cook time

10 mins

Total time

6 hours 10 mins

 

Author: Emma

Cuisine: Italian

Serves: 2-3

Ingredients

• 2 pints (790g) cherry tomatoes, halved
• ¼ cup (60ml) olive oil
• 3 garlic cloves, minced
• 10 large basil leaves, thinly sliced
• pinch chili flakes (optional)
• 1 tbsp good quality balsamic vinegar
• ¼ tsp sea salt
• pepper to taste
• ¾ cup parmesan, grated (plus more for serving-optional!)
• ½ lb (225g) wholewheat spaghetti (or other pasta of choice!)

Method

1. Combine all the ingredients except for the pasta and cheese in a large bowl.
2. Cover and allow to macerate for 3-6 hours
3. When you are ready to eat, simply cook pasta according to package instructions, and drain
4. Return the cooked pasta to the warm pan, and pour the tomato mixture and cheese over the top of the pasta
5. Using kitchen tongs, toss everything together until the pasta has a nice oily coating
6. Serve in warmed bowls

3.2.1311

Adapted from Ina Garten’s Summer Garden Pasta.