Everybody can relate to that feeling in the heat of the summer when it’s simply too hot to cook. Sure, you still have to turn the stove on to cook the pasta, but the no-cook sauce cuts down on the time spent hunched over the hot stove.
The Best Tomatoes for No-Cook Pasta
This no-cook method allows the heat from the cooked pasta to gently warm the tomatoes without losing their fresh, raw, straight-from-the-garden flavor. You can opt to use large heirloom tomatoes or you can mix in some halved cherry tomatoes if that’s what you have. Just make sure that they’re super ripe—they shouldn’t be tough, firm, or pale on the inside. It’s important to squeeze out the watery guts before you mash the tomatoes to prevent making an overly runny or watery sauce. Once you’ve combined all the ingredients, let it sit covered in the fridge for up to 8 hours. The longer it sits, the more time the flavors will have to get to know each other. If you can remember, make the sauce in the morning and bring it all together for dinner. However, if 15 minutes is all you have, that’s a-ok.
Wait, Then Taste
After the sauce has had time to sit, give it a taste. Ripe tomatoes vary in sweetness and acidity, so you may want to adjust with more honey, balsamic vinegar, or fresh lemon juice, as needed. If you want to amp up this sauce with some brinier, salty ingredients like minced anchovies, capers, or chopped olives, you certainly can do so, but it’s not necessary. Don’t worry about the chunks of butter—once the cooked pasta is tossed in, the butter will melt and create a luscious, glossy sauce.
Make Only As Much As You’ll Eat
This pasta sauce is not made to be reheated, so I’d recommend making only as much as you plan to eat—trust me, finishing off your plate won’t be an issue. Feel free to halve or double this recipe as needed. Whatever you do, just prepare to make this again and again and again. It’s that good.
No-Cook Recipes Because it’s So Hot Outside
Bruschetta with Tomato and Basil Tomato, Onion, Avocado Salad Avocado Lettuce Tomato Sandwich Caprese Salad With Tomatoes, Basil and Mozzarella Panzanella Bread Salad
Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes. Taste the pasta and season with more salt and black pepper, if needed. Gently mix in the basil. The tomato sauce can be made up to 8 hours ahead. Keep it covered in the refrigerator until 1 hour before you plan to serve it. Did you love the recipe? Leave us stars below!
