No-Cook Summer Pasta Sauce


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  • 4 large ripe tomatoes
  • 4 cloves garlic, smashed and finely minced
  • Several fresh basil leaves, stacked and finely sliced
  • 1/2 cup olive oil
  • 1/3 cup red or white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon finely ground black pepper
  • 1 pound whole wheat or other whole grain pasta


1. Remove core from tomatoes.

2. Dice and place tomatoes (including juice) in a large serving bowl.

3. Stir in minced garlic, basil strips, oil, vinegar, salt and pepper.

4. Cover with a lid or plastic wrap and set aside for at least an hour for the best flavor — no refrigeration necessary.

5. Cook pasta as directed. Once it is cooked and drained but still hot, add to tomato mixture. Toss well and serve immediately.


For fresh tomatoes, sub a 28-ounce can of petite diced tomatoes, drained. For fresh basil, try 1-2 teaspoons dried basil or Italian herb blend. For wine vinegar, sub apple cider vinegar. For pasta, try a different noodle shape, zucchini noodles or cauliflower rice.


Knife, cutting board, mixing/serving bowl, saucepan, strainer, tongs/spoon