Food & Cooking Recipes Lunch Recipes No-Knife Pasta 3.7 (9) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 10, 2014 Print Rate It Share Share Tweet Pin Email Servings: 4 Serve for a simple and satisfying family meal. Ingredients 1 pound pasta Coarse salt and freshly ground pepper 4 medium tomatoes (about 2 pounds) cored and torn into ¾-inch pieces ½ cup coarsely torn basil leaves, plus more for garnish ½ cup extra-virgin olive oil 3 tablespoons coarsely torn oregano leaves 4 medium cloves garlic, smashed ½ teaspoon crushed red-pepper flakes ¼ pound fresh mozzarella, torn into ½-inch pieces (optional) Directions Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions. 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. Drain spaghetti in a colander and add to tomato mixture. Add mozzarella and toss to combine. Garnish with basil and serve immediately. Rate it Print