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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 optional, for serving


  • 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.


September 2013