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Under 30 Minutes

Under 30 Minutes

Pasta with Fresh Tomato Sauce

Recipe copyright 2012 by Eugenia Bone.

  • prep: 25 mins
    total time: 25 mins
  • servings: 6
Photography: Marcus Nilsson

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Ingredients

  • 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)

Directions

  1. Step 1

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

  2. Step 2

    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.

      In this step:

Source
Martha Stewart Living, July 2012

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Reviews (17)

  • 3 Jul, 2014

    I made this for our family a couple nights ago. It certainly was easy to make, but we found it quite sour/tart and very watery. Our grandsons refused to eat it - and they will eat anything! I think I will try it again, but this time I will seed the tomatoes before throwing them in the food processor. I'll probably tweak the spices a bit, too.

  • 14 Nov, 2013

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  • 11 Jun, 2013

    Made this last night. It was easy and wonderful. I did not have spaghetti so I used low-carb penne pasta instead. Definitely a keeper!

  • 6 May, 2013

    I absolutely loved this. Easy, refreshing, yummy. I used low carbon rotini pasta and spooned the sauce over individual bowls. Topped it off with grated parmesan.. This is perfect for a light summer meal.

  • 6 May, 2013

    I absolutely loved this. Easy, refreshing, yummy. I used low carbon rotini pasta and spooned the sauce over individual bowls. Topped it off with grated parmesan.. This is perfect for a light summer meal.

  • 29 Apr, 2013

    This is the best sauce I have ever made, it's fresh, light and the right balance.

  • 28 Apr, 2013

    What good does it do to post a recipe that is COPYRIGHTED, so people can't WRITE IT DOWN or SHARE it? Come on....

  • 7 Apr, 2013

    this sounds so good. is there anyway to figure out recipe for 20 people?

  • 27 Mar, 2013

    Love this recipe, also great with short pasta an a good can of Italian tuna in oil...

  • 3 Feb, 2013

    I just made this tonight...it was delicious!!! Love this recipe, very easy to make and even my very picky husband loved it. Told me I can make it again anytime. The only thing I did different is use freeze dried parsley and basil, did 3 TBSP of Basil, 1 whole heirloom tomato and pulsed in the blender...it becomes more of a sauce that way...but loved it!!!!

  • 29 Dec, 2012

    Was super good!! I even added some grilled seasoned chicken! Definitely recommend this recipe!

  • 6 Nov, 2012

    I made this tonight and it was very good but I had to make it alittle naughty so I added a small thing of cream cheese and it was delicious!

  • 14 Sep, 2012

    delicous and easy !!!!!!!!! make sure you use fresh basil and fresh parsley .. so simple will make this over and over !!

  • 10 Sep, 2012

    Enter your review...

  • 3 Sep, 2012

    Just made this and my family loved it. I used big tomatoes from the garden, it was so fresh!!!!

  • 22 Aug, 2012

    friends making me make this for them.

  • 15 Aug, 2012

    We've made this a few times now. It is better when you let some but not all of the juices drain out (so the sauce is chunkier). I also like to put it in the hot pan after I've dumped the pasta out into a colander, to heat it up just for 30 seconds or so. So good!