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This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It’s 15 Minute Italian Garden Pasta and it’s amazingly delicious!

Bird's eye view of Italian Garden Pasta in a white bowl.

Sometimes you just need a simple, fresh dinner. This dish is exactly that. You don’t need to be a gardener to enjoy this pasta. It doesn’t even need to be summer! With just 6 ingredients, and only 15 minutes to prep and make, you can have a tasty garden fresh dinner in no time!

Can I use a different kind of pasta?

This recipe calls for spaghetti pasta, but you can use any other kind of pasta you’d like. Other pasta options that would work well this recipe include angel hair pasta, shells, penne pasta, and linguine.

What type of tomato should I buy?

Any type of garden variety tomato would work in this recipe. You could use 2 large regular tomatoes, 3 medium sized heirloom tomatoes, 3-4 roma tomatoes, or you could even halve 1 pint of either grape or cherry tomatoes. Different varieties of tomatoes may produce a slightly different flavor, but any tomato will work.

Looking to use up more of those summer garden tomatoes? You may also be interested in these other delicious tomato recipes:

Tomato Pasta in a white bowl topped with basil.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Tomato Pasta in a white bowl topped with basil.
This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It's 15 Minute Italian Garden Pasta and it's amazingly delicious!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
  • 1 pound spaghetti pasta
  • 2 large tomatoes diced
  • 1/2 cup fresh basil chiffonade
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper
  • In a large saucepan, cook pasta according to package directions.
  • Meanwhile, prepare the rest of the ingredients. Combine the chopped tomatoes, basil, minced garlic, and olive oil in a large bowl.
  • Drain the pasta and add it into the large bowl. Stir to combine and add salt and pepper to taste. Toss and serve hot or cold. 


Calories: 361kcal | Carbohydrates: 56g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg
Course: Main Dish
Cuisine: Italian
Keyword: Garden Pasta
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June 6, 2020 7:24 pm

We use salad supreme for seasoning. You can find it in the spice aisle. Also we just use zesty Italian dressing over mixture. use sparingly. We add more before serving if necessary. We also add chopped veggies, green onions, multi colored peppers, zucchini, cake tomato…..

June 9, 2019 2:41 pm

5 stars

Christine Cook
July 21, 2020 7:29 pm

5 stars
Followed your recipe and directions to the letter and it turned out delicious! Great for a quick snack and yummy lunch too.

June 11, 2020 7:33 am

5 stars
My dear mom made this but used Angel Hair Pasta, which we prefer; added Zesty Italian Salad dressing, Salad Supreme Seasoning; and lots of freshly grated Romano cheese.

March 8, 2020 8:43 pm

So fast and amazingly delicious! A quick dinner or a great side too. I added parmesan cheese and extra black pepper on the top. Superb

June 23, 2019 1:38 pm

Would of marked five stars but they wouldn’t fill in. Tried this “light” pasta recipe for summer dinner. First night served hot, after making, and the next evening served cold. Both ways are excellent. Fussy eater wondering if they would like cold pasta totally won over. Very happy to have found this easy summertime supper dish!

July 29, 2016 3:30 pm

Hmmmmmmm….. it’s really looking so yomi

July 25, 2016 10:17 am

15 minute pastas?! Yes please! I love adding a great olive oil for that extra flavour. I can imagine this would taste amazing with something like feta cheese as well…. But that’s probably because I’m addicted to anything cheese!

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