The 27 Summery Pastas We've Waited All Year to Make

July  4, 2018

These are pastas to serve still steaming—at an elegant outdoor summer "soirée," the kind where you're wearing seersucker, and the napkins are linen, and the lights are twinkling.

But these are also the pastas to eat in the realer moments of July and August: when the A.C. is broken; when your face is hot with sunburn; when it's midnight and you're standing in front of the fridge, not wearing pants, eating through the Tupperware noodle by noodle with your fingers.

We present: The pastas of summer. The pastas we've waited all year to make.

Herbs and Pestos


Zucchini and Summer Squash



A Little Bit of Everything

Or wing it, (Not)Recipes style!

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One of the best and simplest pastas I know but it relies on high quality ingredients to be good. Boil some sort of long noodle(I like capellini pasta). While the water is coming to a boil walk out to the garden and pick the most beautiful cherry tomatoes on the vine. While there grab a handful of basil leaves. Come back to the house and cook the noodles because by now the salted water is boiling. While you cook the noodles, cut the cherry tomatoes in half, tear the basil into pieces, and grate 1tsp. Of lemon zest. Drain the pasta, dump it into a bowl, add zest, tomatoes, basil along with a teaspoon of chili flakes(it's now that I remember those chile de arbol that I painstaking dried last year and I use them). Add parm, a few glugs of California Olive Ranch EVOO, toss, and serve. #lemon #pasta #chiles #30minutemeal #dinnerathome #weekdaymeals

Another summertime classic

Pasta: the perfect vessel for summer bounty. How do you do it? Give us some good ideas in the comments. We originally published this article in July 2016, but who doesn't want a little more summer pasta love?

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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PHIL July 12, 2016
You have some good picks there, you can probably do a part 2 as there are so many great options. I just made spaghetti cacio e pepe with broccoli rabe for 12 of us at our summer home. So good and lighter than you might think. Pasta with zucchini like Emiko's recipe is also great although I fry the zucchini till its darker than hers. Lastly, rigatoni with chopped fresh picked tomatoes and basil with a dollop of fresh ricotta on top, squeeze of lemon and some olive oil. Pasta is on the menu today for sure.
Caroline L. July 12, 2016
Now I desperately want fried zucchini pasta!
PHIL July 12, 2016
The zucchini is perfect now too , you can do a mix of the golden, the regular, striped , cousa. some nice varieties available at the farmers market. if you don't want all the oil grill them and toss them with the pasta with some oil and lemon to brighten it up.
EatPrayandEatAgain July 13, 2016
Great selection but I think you are all missing one classic...Penne al Limone. The recipe could not be easier: Cook one pound of penne very al dente. In a separate pan melt two tablespoons of butter and add the zest of one or two lemons ( I use the microplane zester). When the butter is bubbling and fragrant with the lemon zest add one cup of heavy whipping cream and allow it to reduce by half. Add the penne to the pan, mix with one generous heaping of parmesan cheese and salt and pepper to taste ( I like white peppercorns!). Delicious and simple!
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Sarah J. July 13, 2016
Mmmm sounds so good!