Pasta with Fresh Tomato Sauce

Rating: 3.51 stars
999 Ratings
  • 5 star values: 232
  • 4 star values: 308
  • 3 star values: 259
  • 2 star values: 136
  • 1 star values: 64

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.

Martha Stewart Living, July 2012

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Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
6
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Ingredients

Directions

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

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  • 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.

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Reviews (23)

999 Ratings
  • 5 star values: 232
  • 4 star values: 308
  • 3 star values: 259
  • 2 star values: 136
  • 1 star values: 64
Anonymous
Rating: 4 stars
09/03/2019
Really fresh and delicious. I added some cooked sausage and sautéed onion. I hate recipes that say things like “2 1/2 pounds tomatoes.” I have a well equipped kitchen, but no scale. Tell me in cups, please.
Anonymous
Rating: 5 stars
07/17/2019
I found this recipe several years ago and have made it many times ~ it is a wonderful favorite for us. I use quite a bit more garlic and more basil. Once we got the measurements the way we like it is a definite favorite! We are now grain free (High fat/low carb) so I am hoping to try this over zucchini soon with grilled chicken. Might try it with avocado oil this time. :) I also like the idea some one had to add fresh mozzarella. Might try that too!
Anonymous
Rating: 5 stars
06/07/2016
Tried this tonight, added olives to it, and the Italian in me demanded more garlic and olive oil, this was awesome!
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Anonymous
Rating: Unrated
05/30/2016
Great easy recipe for outdoor dining. I added fresh mozzarella, which was one more cheese to add - but worth it.
Anonymous
Rating: Unrated
03/01/2015
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
Anonymous
Rating: Unrated
03/01/2015
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
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Anonymous
Rating: 5 stars
08/30/2014
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.
Anonymous
Rating: Unrated
07/03/2014
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.
Anonymous
Rating: Unrated
11/14/2013
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Anonymous
Rating: Unrated
06/11/2013
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!
Anonymous
Rating: 5 stars
05/06/2013
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.
Anonymous
Rating: 5 stars
05/06/2013
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.
Anonymous
Rating: Unrated
04/29/2013
This is the best sauce I have ever made, it's fresh, light and the right balance.
Anonymous
Rating: Unrated
04/28/2013
What good does it do to post a recipe that is COPYRIGHTED, so people can't WRITE IT DOWN or SHARE it? Come on....
Anonymous
Rating: Unrated
04/07/2013
this sounds so good. is there anyway to figure out recipe for 20 people?
Anonymous
Rating: Unrated
03/27/2013
Love this recipe, also great with short pasta an a good can of Italian tuna in oil...
Anonymous
Rating: Unrated
02/03/2013
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!!!!
Anonymous
Rating: Unrated
12/29/2012
Was super good!! I even added some grilled seasoned chicken! Definitely recommend this recipe!
Anonymous
Rating: Unrated
11/06/2012
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!
Anonymous
Rating: Unrated
09/14/2012
delicous and easy !!!!!!!!! make sure you use fresh basil and fresh parsley .. so simple will make this over and over !!
Anonymous
Rating: Unrated
09/03/2012
Just made this and my family loved it. I used big tomatoes from the garden, it was so fresh!!!!
Anonymous
Rating: Unrated
08/22/2012
friends making me make this for them.
Anonymous
Rating: Unrated
08/15/2012
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!
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