No-Cook Fresh Tomato Sauce with Pasta

August 6, 2022

Deliciously refreshing tomatoes in a no-cook sauce tossed with basil and garlic. This is perfect for summer when you have an abundance of tomatoes from the garden and have no idea what to do with them (other than a Caprese salad). Add in some bocconcini for a no-cook Caprese pasta!

This pasta is definitely a light sauce for the summer. I’m a creamy pasta sauce fan, but I was craving a lighter sauce. When I tasted this dish, the sauce was a bit creamy but was very refreshing. It was so delicious and I want to make this again and again during the summertime. You can add more ingredients such as capers, olives, or even bocconcini.

How to make No-Cook Fresh Tomato Sauce with Pasta

Letting the sauce stand for an hour will allow the tomatoes to marinate together with the other ingredients. The only cooking that’s required is boiling the pasta. The last thing anyone wants to do during the summertime is turn on an oven or have your stove running for hours simmering a tomato sauce. (Full ingredient amounts and complete instructions are available in the recipe card down below).

Fresh Tomatoes: You can use vine-ripened tomatoes or grape tomatoes. Whichever you prefer! Be sure to seed the tomatoes and get rid of the surrounding juice since that is bitter.
Fresh Basil: You can use dried, however, you won’t get the full potential of flavor.
Unsalted Butter: The butter in the sauce makes it easier to toss the pasta in so it’s not too dry. Also, unsalted butter makes it easier to control the salt content of a dish.
Garlic: You want to make sure this is minced. I love big pieces of garlic, but I know some people don’t!
Grated Parmesan Cheese: Just to give a nutty factor. What’s a pasta sauce without cheese in it?
Red Wine Vinegar: For extra oomph in the sauce. The extra bite gives the sauce some life to it.
Linguine, or pasta of choice: You can use anything that will pick up the sauce nicely. Spaghetti, penne, ziti rigati, or angel hair works.

Cut the tomatoes in half and squeeze out the seeds and juice. Chop the tomatoes into 1/2 inch pieces and add to a large mixing bowl. Add in the basil, garlic, parmesan, red wine vinegar, and butter. Cover and allow to sit at room temperature for at least an hour. Bring a pot of water to a boil, and cook the pasta until al dente according to package directions. Drain the pasta, then immediately toss it into the tomato mixture until the butter is fully melted and everything is mixed well. Serve with extra basil and cheese.

Tips & FAQs

Storage: Store in an airtight container in the fridge for up to 5 days.
Can I add any other ingredients to this? I recommend adding some capers or olives. Experiment with heirloom tomatoes or other colored grape tomatoes. You can also top it with a ball of burrata or bocconcini. Toss in roasted veggies such as peppers, onions, zucchini, or eggplant.
Is it necessary to let the sauce marinate? Yes, it 100% is. The juices of the tomatoes will seep out when marinating with the rest of the ingredients. It helps the sauce become a little more full-bodied and richer in flavor.

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

Servings 4

Author Dani Bayer

Prep time

10 Min

Cook time

10 Min

Additional time

1 Hour

Total time

1 H & 20 M

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