Pasta with Fresh Tomato Sauce

Prep Time:
25 mins
Total Time:
25 mins

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.


  • 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)


  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.

    Pasta with Fresh Tomato Sauce
    Marcus Nilsson
Related Articles