Pasta with Fresh Tomatoes

This no-cook pasta sauce is best in the summer when tomatoes and basil are fresh.

Serves: 4Hands-on: 5 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 6 quarts water
  • 1 Tbsp. salt
  • 1 box (1 lb.) spaghetti
  • 2 Tbsp. olive oil
  • 3 large tomatoes, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. chopped fresh basil
  • 1⁄3 cup shredded Parmesan cheese


  • Add water to a stockpot and bring to a boil. Stir in salt and add pasta. Cook, stirring occasionally, 9 to 10 minutes, or until al dente. Immediately drain.
  • Meanwhile, in large bowl combine olive oil, tomatoes, garlic, and basil and mix well. Toss in cooked pasta. Sprinkle with Parmesan cheese.