Pasta with Fresh Tomato Sauce

Pasta with Fresh Tomato Sauce

  • 2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
  • 1/4 cup fresh basil leaves
  • 1 tablespoon flat-leaf parsley
  • 1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 1 pound spaghetti or spaghettini
  • Grated Parmesan cheese, for serving (optional)


Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

original recipe:

3 Responses to "Pasta with Fresh Tomato Sauce"

  1. I was so excited to try this recipe, but it tasted so bland, I ended up adding it to jar sauce. It tasted exactly like fresh tomatoes that I blended together, definitely needs something....

  2. This was so delicious. I didn't have fresh basil so I used a handful of fresh spinach and 1/2 tsp of dried basil. I also added a package of asparagus that I washed, trimmed to bite size pieces & roasted first (10 min's at 400 degrees) After it cooled, I added it to the tomatoes and herbs. I always add about 2 TBS of salt to the water in which I cook the pasta which really helps pasta develop flavor. I did save about a half cup of the pasta water and added some back into the finished dish to loosen it up more. I think the olive oil and parmesan cheese are essential to top it off. I will make this again SOON before the fresh asparagus is gone for the year.


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