//Pasta with No-Cook Tomato Sauce

Pasta with No-Cook Tomato Sauce

Beat the heat with a refreshingly simmer-free recipe for Pasta with No-Cook Tomato Sauce.

Top down view of bowl containing pasta with no-cook tomato sauce, fresh basil and burrata

Summer days, driftin’ away!

Hit pause on that Grease soundtrack and swap “driftin’” with “meltin’” because it is hotter than an oven out there, people!

Top down view of two white bowls containing pasta with no-cook tomato sauce, fresh basil and burrata

While us southern Californians haven’t had quite the heat wave the northeast and midwest are in the midst of, I can say that the temperature has been walking-through-a-hair-dryer-esque lately.

Hot, humid and in search of all things frozen, the last thing anyone wants to do amidst the scorching days of summer is crank up their oven.

Glass bowl containing no-cook tomato sauce ingredients: chopped tomatoes, cheese, spices, pine nuts and garlic

So it’s no-cook pasta sauce to the rescue!

Yes, you will have to boil the noodles, but no, there will be zero slow-simmering sauces required for this flavor-packed plate-o-carbs. It’s as if bruschetta, burrata and your fave noods joined forces for a summery soiree, and didn’t invite your big ol’ Dutch oven to the party. #sorrynotsorry

Grab your knife, get dicin’ and let this slightly sweet, a touch tangy and 100 perfect refreshing no-cook tomato sauce help you chill out, beat the heat and keep your cool, no matter how hot the temp gets.

White bowls containing pasta with no-cook tomato sauce, fresh basil and burrata garnished with red pepper flakes

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Top down view of bowl containing pasta with no-cook tomato sauce, fresh basil and burrata

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Pasta with No-Cook Tomato Sauce

  • 1
    pound
    uncooked pasta, such as spaghetti or bucatini
  • 2
    pounds
    ripe tomatoes
  • 4
    medium cloves garlic, minced
  • 1
    Tablespoon
    dried oregano
  • 1
    teaspoon
    chili flakes (optional)
  • 2
    Tablespoons
    red wine vinegar
  • 1/2
    cup
    pine nuts, toasted
  • 1
    cup
    grated Pecorino Romano cheese
  • 1/3
    cup
    extra virgin olive oil
  • 1
    (8-oz.) ball of burrata
  • Fresh basil leaves, to garnish

Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente, about 10 minutes. While the pasta cooks, make your sauce.

Halve the tomatoes and scoop out and discard the seeds. Finely chop the tomatoes then add them to a large mixing bowl along with the garlic, oregano, chili flakes (optional), red wine vinegar, pine nuts, cheese and olive oil. Stir together the sauce then taste and season it with salt, pepper and sugar (as desired). 

Drain the pasta then add it immediately to the bowl with the tomato sauce, tossing well to combine.

Divide the pasta into serving bowls then top with a portion of the burrata and fresh basil. Serve immediately. 

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Nutrition Facts

Pasta with No-Cook Tomato Sauce

Amount Per Serving

Calories 983
Calories from Fat 468

% Daily Value*

Fat 52g80%

Saturated Fat 15g94%

Cholesterol 66mg22%

Sodium 328mg14%

Potassium 950mg27%

Carbohydrates 98g33%

Fiber 7g29%

Sugar 9g10%

Protein 37g74%

Vitamin A 2560IU51%

Vitamin C 32mg39%

Calcium 641mg64%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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