Pasta in summer? Of course it fits! Only if it is light, aromatic and kissed by the Mediterranean sun. When the temperatures rise, the palate and body long for dishes that don’t weigh you down but invigorate you – even if they come from the world of pasta. The good news: you don’t need cream or thick meat sauces to create moments of pleasure. Summer pasta is a play of fresh ingredients, delicate flavors and deliberate omission.
What is a light summer pasta?
Light pasta is defined less by the weight of the portion than by its composition:
You should leave out:
– cream or butter sauces
– heavy meat sauces such as ragù or salsiccia
– overloaded layers of cheese
You should use:
– vegetables with a high water content (zucchinis, tomatoes)
– citrus fruits, fresh herbs, cold-pressed olive oil
– fish or seafood in small quantities
– pasta water as a sauce base
Which pasta is perfect for summer?
Not all pasta is made for hot days. They are ideal:
- Spaghetti, linguine, tagliolini – they absorb delicate sauces particularly well.
- Orecchiette or farfalle – perfect for cold or lukewarm pasta dishes.
- Thin wholemeal or spelt pasta – for more bite and less heaviness.
On the other hand, you should avoid gnocchi, lasagne dishes, Maultaschen & Co., which are better left in the fall/winter drawer – also because their starch and potato base make them much “warmer”.
Three summery pasta ideas for hot days
Tagliolini with melted cherry tomatoes & basil
Ingredients (serves 2):
– 200 g tagliolini
– 250 g colorful cherry tomatoes
– 1 clove of garlic
– 1 handful of fresh basil
– olive oil, salt, pepper, a pinch of sugar
Preparation: Cut
tomatoes in half, melt in olive oil over a medium heat with garlic – do not fry! Add a pinch of sugar for sweetness. Cook the pasta until al dente, drain and add directly to the pan. Toss well and refine with basil. If you like, sprinkle a few toasted pine nuts on top.
Cold pasta with zucchini, lemon and tuna
Ingredients (serves 2):
– 200 g orecchiette
– 1 small zucchini
– Zest of 1 organic lemon
– 1 tin of tuna in olive oil
– Juice of ½ lemon
– Fresh mint or flat-leaf parsley
Preparation:
Cook the pasta, rinse with cold water and mix with a little olive oil. Slice the zucchini into fine strips with a peeler. Mix with lemon juice, lemon zest, drained tuna and fresh herbs. Season to taste – and leave to infuse well. Perfect for the garden, picnic or office!
Linguine al limone – the quickest lemon pasta recipe
Ingredients (serves 2):
– 200 g linguine
– juice and zest of 1 organic lemon
– 1 dash pasta water
– 2 tbsp good olive oil
– Parmesan to taste
– freshly ground pepper
Preparation:
Cook the linguine until al dente. Mix the lemon juice and zest with a dash of pasta water and olive oil, pour over the pasta while warm (not hot!). Serve with a little parmesan and pepper – pure summer!
Summer pasta is more than just a dish – it’s a way of life. With just a few high-quality ingredients, you can create a light, fragrant pasta in no time at all that is filling without weighing you down. It is the stage for sun-ripened tomatoes, gently stewed zucchinis and the freshness of lemon. And it shows: Pasta can also be “cool” – in the truest sense of the word.
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