Header image: Heirloom Tomato Pasta with Olives and Feta from CHOW

Summertime is peak tomato season. If you’re growing your own, you can count on a surplus of juicy, red tomatoes that you’ll need to make use of as fast as possible and there’s no better way than in a pasta sauce. Make a double batch and freeze the rest to reheat later in the fall when your ripe tomatoes are only a distant memory. Check out these 10 recipes for tomato sauces that will taste great on any kind of pasta.

1. Spaghetti with Raw Tomato Sauce

Leite's Culinaria

This recipe for summer spaghetti is so easy you can hardly call it a recipe. It’s the perfect pick for a hot summer evening – simply toss the raw tomatoes, garlic, basil, olive oil, salt and pepper together and add to hot pasta. Get the recipe here.

2. Lobster and Spicy Tomato Pipe Rigate

Seasonally Jane

Tiny cherry tomatoes are the perfect pick for this rigate. You can leave out the lobster to make this a vegetarian dish or feel free to substitute any of your favorite proteins. Get the recipe here.

3.  Fresh Tomato Sauce

Serious Eats

Serious Eats’ recipe for fresh tomato sauce is an excellent primer on how to make the most out of your fresh tomato crop. You can add basil, aromatics such as onion or garlic, or keep it simple. Get the recipe here.

4. Sundried Tomato Pesto Pasta

Minimalist Baker

A dairy-free vegan sauce that tastes so good you’ll never notice it’s not your grandmother’s recipe. Fresh basil and garlic cloves – the more the merrier – make this a powerful and very flavorful sauce that gets better the longer the flavors meld in the refrigerator. Get the recipe here.

5. Basic Tomato Sauce

Mario Batali

Who better to ask for the perfect tomato sauce than Mario Batali? You can use fresh tomatoes here but if you’re out of luck you can substitute with two 28-ounce cans and your guests will never guess the difference. Get the recipe here.

6. Oven-roasted Tomato Sauce with Salami, Olives, and Pecorino

Serious Eats

Maple syrup is the secret ingredient that caramelizes the roasted tomatoes and adds a hint of sweetness to this winning recipe. Capers, anchovy, and Pecorino contribute to the umami taste and make for a pungent dish. Get the recipe here.

7. Summer Tomato Pasta with Lemon, Garlic, and Capers

Spoon with Me

This recipe makes for a light and tasty pasta dish that’s perfect for when it’s too hot out to cook. Use two pounds of ripe tomatoes and this recipe will come together so quickly you can get dinner on the table in about a half hour. Get the recipe here.

8. One Pot Pasta with Sun-dried Tomatoes

The Kitchn

A one-pot pasta recipe with sun-dried tomatoes (you can throw in fresh tomatoes if you have them for added flavor) is a real gift. This recipe is cooked in a single skillet and the cheese combo, Parmesan and brie, is unbeatable. Get the recipe here.

9. Tomato, Brie, and Herb Pasta

The Runaway Spoon

Fresh basil and oregano differentiate this pasta sauce from the rest. A full pound of brie melts into the hot spaghetti noodles and the tomatoes will release their juices for a silky smooth sauce that tastes great when finished with a hint of sea salt. Get the recipe here.

10. Heirloom Tomato Basil Pasta with Olives and Feta

When you’re too tired to cook and you still want a homemade dinner, our recipe for tomato basil pasta is just the thing. Simply mix the olives, basil, garlic, and crumbled feta together and let the ingredients sit at room temperature to meld for at least ten minutes. Add hot pasta and you’re all set. Get our Heirloom Tomato Basil Pasta with Olives and Feta recipe.

Caitlin M. O'Shaughnessy is a New York City–based food writer and editor at Penguin who has worked on and recipe-tested several cookbooks. She is currently in search of NYC’s best ramen, and is one of the few people who admit to disliking brunch.
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