New This Month

Under 30 Minutes

Pasta with Fresh Tomato Sauce

998

Capture the pure taste of summer with this pasta. The secret: using raw tomatoes that have never seen the inside of a refrigerator. Recipe copyright 2012 by Eugenia Bone.

  • Prep:
  • Total Time:
  • Servings: 6
Pasta with Fresh Tomato Sauce

Photography: Marcus Nilsson

Source: Martha Stewart Living, July 2012

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

  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.

Reviews Add a comment

  • momfroggie
    7 JUN, 2016
    Tried this tonight, added olives to it, and the Italian in me demanded more garlic and olive oil, this was awesome!
    Reply
  • MS10148705
    30 MAY, 2016
    Great easy recipe for outdoor dining. I added fresh mozzarella, which was one more cheese to add - but worth it.
    Reply
  • velecico
    1 MAR, 2015
    So Eugenia Bone in 2012 has copyrighted Tomato , garlic , basil and parsley with Olive Oil , ? LOL , would love to see that stand up in court
    Reply
  • velecico
    1 MAR, 2015
    So Eugenia Bone in 2012 has copyrighted Tomato , garlic , basil and parsley with Olive Oil , ? LOL , would love to see that stand up in court
    Reply
  • leni cro
    30 AUG, 2014
    THE BEST SAUCE EVER!!! In this case, what you put in is what you get. I purchased expensive organic heirloom tomatoes for this recipe, and I got exquisite flavor. Standard store bought tomatoes could not produce that kind of flavor, so I would not bother with those. Simple sauce, few ingredients, it does not get better than that! Thank you Martha.
    Reply
  • Willadale
    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.
    Reply
  • cobajadiblogger
    14 NOV, 2013
    Pretty adequate post. I merely stumbled aloft your web log and basic to say that I acquire extremely enjoyed annual your web log posts How to determine baby gender http://revealbabygender.com/how-to-determine-baby-gender/
    Reply
  • Cindy Jean
    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!
    Reply
  • carolynh2
    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.
    Reply
  • carolynh2
    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.
    Reply