New This Month

No-Knife Pasta

Serve for a simple and satisfying family meal.

  • Servings: 4

Source: The Martha Stewart Show, May 2010


  • 1 pound pasta
  • Coarse salt and freshly ground pepper
  • 4 medium tomatoes (about 2 pounds) cored and torn into 3/4-inch pieces
  • 1/2 cup coarsely torn basil leaves, plus more for garnish
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons coarsely torn oregano leaves
  • 4 medium cloves garlic, smashed
  • 1/2 teaspoon crushed red-pepper flakes
  • 1/4 pound fresh mozzarella, torn into 1/2-inch pieces (optional)


  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions.

  2. While pasta is cooking, in a large bowl, combine tomatoes, basil, olive oil, oregano, garlic, and red-pepper flakes; season with salt and pepper. Let stand at room temperature up to 8 hours.

  3. Drain spaghetti in a colander and add to tomato mixture. Add mozzarella and toss to combine. Garnish with basil and serve immediately.


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