Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Fresh Tomato Sauce 3.5 (998) 20 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 April 14, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 6 Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone. Ingredients 2 ¼ pounds unrefrigerated ripe tomatoes (preferably plum) ¼ cup fresh basil leaves 1 tablespoon flat-leaf parsley 1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired ¼ 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 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. Marcus Nilsson Rate it Print