No Cook Tomato Pasta Sauce
The easiest, four ingredient no cook tomato pasta sauce that's ready by the time your pasta is finished cooking. Refreshing and full of flavour, it's a summer go-to! This recipe makes enough to serve 4 for lunch (small portions), but can be doubled to serve as a main.
Servings: 4 servings (small portions)
Ingredients
- ½ lb (225g) short pasta (we used casarecce)
- 14 oz (400g) cherry tomatoes washed and dried
- 2 oz (50g) Parmigiano Reggiano cut into large chunks
- 1 clove garlic
- 1 large handful fresh basil (about 1 cup)
- 1 tablespoon olive oil
- Salt
Instructions
- Bring a large pot of water to a boil and salt it well. Add your pasta and cook until al dente.
- Add the cherry tomatoes, chunks of Parmigiano Reggiano, fresh basil and peeled garlic clove to a food processor and blitz until well combined. You’ll have pause half way through and scrape down the sides. The end texture should be saucy with fine pieces of cheese, tomato and basil throughout.
- Transfer the sauce to a large bowl and add a sprinkling of salt and 1 tablespoon of olive oil. Stir to combine. Once cooked, add the drained pasta and stir into the sauce then serve.
Notes
Leftovers will keep well in the fridge for up to 3 days.
Nutrition
Calories: 350kcal | Carbohydrates: 47g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 95mg | Potassium: 349mg | Fiber: 3g | Sugar: 4g | Vitamin A: 803IU | Vitamin C: 23mg | Calcium: 27mg | Iron: 1mg
