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Pasta with No-Cook Tomato Sauce

Photo: Levi Brown
Prep time 15 mins
Stand time 30 mins
Cook time 10 mins
Yield Serves: 4 (serving size: 2 cups)

Ingredients

  • 2 pounds ripe tomatoes, cored, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh oregano
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 10 ounce short pasta noodles such as cavatelli, penne or rigatoni
  • 1/4 cup grated Parmesan, optional
  • Freshly ground black pepper

Nutrition Information

  • calories 365
  • fat 9 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 11 g
  • carbohydrate 60 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 492 mg
  • calcium 32 mg

How to Make It

  1. In a bowl, toss tomatoes, olive oil, basil, oregano, garlic and salt. Cover and let stand for 30 minutes.

  2. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain pasta and place in bowl with tomatoes. Add Parmesan, if desired, and stir to combine. Season with additional salt and pepper. Serve immediately.