Pasta with uncooked tomato sauce (4-6 servings)


I have to admit I'm getting more used to the stupid stove here. I'm learning to plan for a long wait time by doing other tasks (emptying the dishwasher, folding laundry, catching up on emails, prepping ingredients, etc.) while I'm waiting for water to boil. It's working fine for now, but I'll have to see how patient I can be once I'm working and have less time to prep dinner. We shall see.

Last night I made this recipe, which turned out to be another great dish for a summer evening. I used the tomatoes I bought at South Estes farmers' market, along with some fresh basil I've been growing on the windowsill. It's pretty similar to another raw tomato sauce I made recently, although this one doesn't include balsamic vinegar, and the sauce is thinner than the first one.

You will need:

  • Roughly two pounds of tomatoes (I used 3 big guys)
  • 1/3 cup extra-virgin olive oil
  • 1/4 - 1/2 tsp red pepper flakes
  • 1/4 tsp salt
  • 10 basil leaves, shredded
  • 1/2 cup grated Parmesan
  • 1 lb dry pasta (I used spaghetti)


  1. Core the tomatoes and cut them into bite-sized chunks.
  2. Add the tomatoes (don't forget the juice!), oil, red pepper flakes, and salt to a large bowl and stir to combine. Set aside. (You want it to be able to sit for at least 20 minutes.)
  3. Cook the pasta according to package directions. Just before the pasta is finished, add 1/2 cup of the cooking water to the tomato mixture. This will thicken it a bit.
  4. Drain the pasta and add it to the bowl with the tomatoes. Toss to coat it with the tomato mixture. Add the basil and cheese, and toss again to coat. Serve immediately.

In my mind, if the only "cooking" I'm doing is boiling pasta, it counts as a "no cook" recipe. Sometimes, on very hot days, that's all the cooking a person can handle!

I didn't want my sauce to be too chunky, so I pureed part of the tomato mixture while the pasta was cooking, leaving some of the tomatoes intact. I don't think this was a necessary step, but it might have made the sauce coat the pasta a little better than it otherwise would have. I think I would add more basil and a little minced garlic next time. I liked the background heat from the red pepper flakes. It definitely wasn't overwhelming. I thought this combination of ingredients worked well together without any one flavor dominating. The recipe heated up well for lunch the next day, too!