Summer Pasta with Rosé & Tomatoes

This summer pasta recipe is light and super simple. Linguini is tossed in rosé wine-braised cherry tomatoes and topped with Parmesan.

When I think about my ideal meal, this is IT, people. I mean, just the title – Summer Pasta with Rosé and Tomatoes – doesn’t it make you feel like you’re sitting in a piazza with a cold glass of wine and a bowl of pasta in the Italian summer heat?

Right??

This is the summer of documenting all of the recipes I always make on the fly and measuring how I do it and putting them on the blog. This pasta is incredibly simple. All you have to do is boil some pasta and reserve some of the pasta water.

Then, you simmer garlic and tomatoes in olive oil and dry rosé wine. Once they’re soft, you add the pasta water, pasta, and some parmesan cheese to the tomatoes and garlic and you’re done! How easy is that?

What else do you need besides rosé and tomatoes?

Linguini, olive oil, garlic, Parmesan, salt, and pepper. Basil is nice, but it’s not a requirement!

How do you serve this summer pasta?

I serve this hot or cold. If you really want to get technical, it is best warm, but I like to make this and have it as a side and enjoy the leftovers cold from the fridge.

It can be a main dish, OR I like to serve it when entertaining with a big garden salad and grilled chicken. SO EASY!

Bold statement – this recipe will make you feel like Ina Garten.

I have to confess to you, I made this for friends this past weekend and my girlfriend said to me – “I feel like this is VERY Ina”. I proceeded to fall off my chair and die of happiness. So, the real question is, are you getting your Ina on this summer?

Hint hint – pair this pasta with one of my pies for the most amazing night in!

Summer Pasta with Rosé & Tomatoes

This summer pasta recipe is light and super simple. Linguini is tossed in rosé wine-braised cherry tomatoes and topped with Parmesan.

• Author: Miss AK
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4-6 1x
• Category: Main Dish/Pasta
• Method: Stovetop
• Cuisine: Italian/American

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Ingredients

• 1 lb. linguini, cooked in heavily salted pasta water to just under al dente*
• 1 Tbsp. olive oil (best quality you can get!)
• 3 garlic cloves, sliced
• 2 cups cherry or grape tomatoes (I used multicolor)
• 1 cup dry rosé wine 
• 1 cup pasta water
• 1/2 cup grated Parmesan cheese
• Salt & pepper to taste*

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Instructions

1. When you’re about to drain the linguini, reserve 1 cup of the pasta water. Set aside. 
2. Heat the olive oil in a large skillet over medium heat and add the garlic and tomatoes. 
3. Cook for about 3 minutes, or until you see the tomato skin start to blister. 
4. Add the rosé wine and cook for another 3-4 minutes. 
5. Finally, add the pasta water, pasta and Parmesan cheese and toss to combine. Let this simmer for about 2 minutes while you stir it together. Taste and add salt and pepper, if desired. 
6. Serve with additional Parmesan, red pepper flakes, and basil if desired.*

Notes

• Cook your pasta for about a minute less than the directions call for. You want the pasta to be just under al dente so it can simmer in the sauce for a minute or two without being overcooked. 
• I almost never say “to taste” with seasonings, but the amount of salt you need will depend on how salty your pasta water is. 
• This can be served hot or cold! I prefer it however I can get it in my mouth fast enough!

Nutrition

• Calories: 431
• Sugar: 5 g
• Sodium: 184 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 4 g
• Protein: 15 g
• Cholesterol: 9 mg

Keywords: pasta, rosé, tomatoes, summer

this post was originally published in July 2019 and was updated in June 2021.