Pasta With No-Cook Tomato Sauce

“No-cook” is our favorite summer phrase, because it means the kitchen can stay cool while we prepare a seasonal meal. A variety of flavor-packed ingredients make this sauce a keeper, including sweet summer tomatoes, finely chopped anchovies, chopped garlic, briny kalamata olives, and spicy crushed red pepper flakes. Letting the mixture sit as the pasta cooks allows the flavors to meld and creates an even better sauce. Top with grated Parmesan cheese and lots of fresh basil for a summertime meal you’ll be enjoying again and again. If you’re not a fan of anchovies, try adding capers instead.

pasta-no-cook-sauce-olive
Photo by Charles Masters
Pasta With No-Cook Tomato Sauce 4.7 7 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 560 calories
    • Fat 24 g
    • Sat Fat 3 g
    • Cholesterol 3 mg
    • Sodium 627 mg
    • Protein 15 g
    • Carbohydrate 71 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 44 mg
“No-cook” is our favorite summer phrase, because it means the kitchen can stay cool while we prepare a seasonal meal. A variety of flavor-packed ingredients make this sauce a keeper, including sweet summer tomatoes, finely chopped anchovies, chopped garlic, briny kalamata olives, and spicy crushed red pepper flakes. Letting the mixture sit as the pasta cooks allows the flavors to meld and creates an even better sauce. Top with grated Parmesan cheese and lots of fresh basil for a summertime meal you’ll be enjoying again and again. If you’re not a fan of anchovies, try adding capers instead.

Ingredients

  1. Check pounds ripe tomatoes, cut into bite-size pieces
  2. Check 4 anchovy fillets, finely chopped
  3. Check 1 clove garlic, chopped
  4. Check ½ cup pitted kalamata olives, chopped
  5. Check cup olive oil
  6. Check ½ teaspoon crushed red pepper
  7. Check kosher salt
  8. Check ¾ pound spaghetti
  9. Check torn fresh basil and grated Parmesan, for serving

Directions

  1. Combine the tomatoes, anchovies, garlic, olives, oil, red pepper, and ½ teaspoon salt in a large bowl. Let sit, until flavors meld, at least 10 and up to 30 minutes.
  2. Cook the spaghetti according to the package directions; drain. Add to the bowl with the sauce and toss to combine.
  3. Serve topped with the basil and Parmesan.