Pasta with No-Cook Tomato Sauce

Photo: Levi Brown


Serves: 4 (serving size: 2 cups)

Recipe Time

Prep: 15 Minutes
Stand: 30 Minutes
Cook: 10 Minutes

Nutritional 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


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


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.


September 2013
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