No-Cook Tomato Sauce With Pasta

If you're looking for a quick, no-nonsense dinner that won't force you to stand over the hot stove all night, my No-Cook Tomato Sauce is just what you need. It's easy, delicious, and and you can toss together the sauce in the time it takes to cook the pasta.

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This is one of my favorite dishes to make in the summer! It's chock full of the freshest ingredients (mostly picked right from our backyard garden) and the only cooking involved is the pasta.

This homemade no-cook tomato sauce with pasta is a light and easy dinner that's perfect for those lazy summer evenings when you want a quick dinner option that doesn't require a lot of time or effort.

You can absolutely enjoy this dish as a full meal by itself, but it also make an excellent side dish with some marinated grilled chicken, a grilled flat iron steak, or Italian breaded chicken cutlets.

Ingredients

• Tomatoes - Fresh from the garden is best if you have them! Cherry tomatoes are a great option for this dish, but I prefer using fresh plum tomatoes
• Shallot - I like shallot in this sauce because it has a more delicate flavor than regular onion. But any old onion will work fine, or you can omit it altogether
• Garlic - Make sure you use fresh garlic and not that stuff in a jar. This recipe is pretty garlicky so feel free to use a little less
• Herbs - Fresh basil and parsley right out of the garden makes this a perfect summertime dinner!
• Oil - You'll want to use a good quality extra virgin olive oil to maximize flavor since the sauce is uncooked
• Pasta - Use any pasta you like. I love this recipe with spaghetti, fettucine, or cavatappi.

How I Make My Fresh No-Cook Tomato Sauce From Scratch

Slice tomatoes into bite-sized chunks and toss in a large bowl with shallot, garlic, parsley, basil, and oil. Mix well and add salt and pepper to taste.

Cook pasta according to pasta instructions and drain into a large serving bowl.

Add the uncooked sauce to the pasta and toss well to combine.

Garnish with some basil leaves and freshly grated parmesan cheese and serve.

Leftovers and Storage

You can make this sauce ahead of time and store in the fridge for up to 3 to 4 days. Store it in an airtight container or mason jar. If made fresh and served over pasta, leftovers will keep for about 3 days and it reheats amazingly well. I love to bring leftovers to work for lunch the next day!

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Fresh No-Cook Tomato Sauce

5 from 2 votes

If you're looking for a quick, no-nonsense dinner that won't force you to stand over the hot stove all night, my No-Cook Tomato Sauce is just what you need. It's easy, delicious, and and you can toss together the sauce in the time it takes to cook the pasta.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 2 ½ pounds plum tomatoes
• ¼ cup shallot finely diced
• ¼ cup extra virgin olive oil
• 1 tablespoon garlic minced
• ¼ cup basil chopped
• 1 tablespoon parsley chopped
• salt and pepper to taste
• 1 pound spaghetti

Method

 

1. Chop the tomatoes into bite size pieces and place in a large bowl
2. Add the garlic, shallot, olive oil, basil and parsley and mix well. Season with salt and pepper and then set aside
3. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente.
4. Drain the pasta into a serving bowl. Add the fresh tomato sauce and toss so the pasta is evenly coated
5. Garnish with basil leaves and grated parmesan or pecorinio romano cheese and serve

Notes

• For a more flavorful sauce, let it sit and macerate for an hour or two before tossing with the pasta