Pasta with No-Cook Tomato Sauce

Name: Pasta with No-Cook Tomato Sauce
Prep time: 15 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 pound cherry or grape tomatoes, halved or quartered if large; 1/4 cup olive oil; 2 medium garlic cloves, minced; 2 tablespoons finely chopped Italian parsley leaves; 1 tablespoon finely chopped oregano leaves; 1 teaspoon kosher salt, plus more as needed; 1/2 teaspoon freshly ground black pepper; 1 pound dried short pasta, such as penne, gemelli, or fusilli; 5 ounces chèvre (fresh goat cheese; about 3/4 cup), at room temperature; 1/4 cup freshly grated Parmesan cheese (about 1 ounce), plus more for serving

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Rate

4 to 6 servings Easy

Total: 45 mins

10 Ratings

Ingredients (10)

1 pound cherry or grape tomatoes, halved or quartered if large
1/4 cup olive oil
2 medium garlic cloves, minced
2 tablespoons finely chopped Italian parsley leaves
1 tablespoon finely chopped oregano leaves
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1 pound dried short pasta, such as penne, gemelli, or fusilli
5 ounces chèvre (fresh goat cheese; about 3/4 cup), at room temperature
1/4 cup freshly grated Parmesan cheese (about 1 ounce), plus more for serving

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Nutritional Information

Calories660
Fat22.97g
Saturated fat7.39g
Trans fat
Carbs90.4g
Fiber5.48g
Sugar6.07g
Protein22.6g
Cholesterol16.3mg
Sodium651.53mg
Nutritional Analysis per serving (4 servings) Powered by

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When you have fresh, seasonal tomatoes on hand, there’s no need to cook the bejesus out of them. In this tomato sauce recipe, sweet cherry tomatoes are marinated with garlic, olive oil, fresh oregano, and parsley right on the counter. Then, they’re tossed with hot pasta and fresh goat cheese to create a creamy, tangy no-cook sauce. Serve a crisp salad on the side.

See even more no-cook pasta sauce recipes for other easy summer meals. And check out the best no-cook recipes in general for a heap of heatwave-friendly food.

by Lisa Lavery

Instructions

1Combine the tomatoes, oil, garlic, parsley, oregano, measured salt, and pepper in a large, nonreactive bowl and stir to combine. Let sit at room temperature to allow the flavors to meld, at least 30 minutes and up to 1 hour.
2Bring a large pot of heavily salted water to a boil, add the pasta, and cook according to the package directions or until al dente. Reserve 1/2 cup of the cooking water, then drain.
3Immediately add the hot pasta to the bowl with the tomatoes. Add the reserved pasta water, goat cheese, and measured Parmesan, and toss until evenly combined. Serve immediately or at room temperature, passing more Parmesan on the side.

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