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Easy No Cook Tomato Sauce with Linguine Recipe

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3.8 from 9 reviews

This Easy No Cook Tomato Sauce recipe is a simple, fresh, and flavorful sauce made by macerating cherry tomatoes with garlic, red wine vinegar, olive oil, and basil. Tossed with linguine pasta, it creates a light and refreshing summer meal that requires no cooking for the sauce itself, making it quick and effortless.

  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 1 pound thin linguine or any pasta you like

Sauce

  • 2 1/2 pounds cherry tomatoes, quartered
  • 1 clove garlic, sliced (or 3 whole cloves if preferred)
  • 1 teaspoon red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 20 basil leaves, divided
  • Salt and pepper to taste
  • 2 cups reserved pasta water (may not need it all)

Instructions

  1. Prepare the sauce: In a large bowl, combine the quartered cherry tomatoes, sliced garlic, red wine vinegar, olive oil, and 5 of the basil leaves. Mix everything well, then season with salt and pepper to your taste. Leave the sauce uncovered and let it sit at room temperature for at least 1 hour to allow the tomatoes to macerate and develop flavor.
  2. Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine or chosen pasta until al dente, following the package instructions.
  3. Toss pasta with sauce: Drain the pasta, reserving about 2 cups of the pasta water. Add the cooked pasta along with 1/2 cup of reserved pasta water to the bowl with the marinated tomatoes. Mix thoroughly to combine. If the sauce feels too thick or dry, gradually add more pasta water until you reach the desired consistency.
  4. Final seasoning and serve: Taste the pasta and adjust salt and pepper as needed. Add the remaining basil leaves for added freshness. Serve immediately, optionally garnished with grated pecorino or parmesan cheese. Enjoy this light and delicious no cook tomato sauce pasta!

Notes

  • Let the sauce sit for longer: The longer the tomatoes macerate, the more flavorful the sauce gets. For best results, let it sit for at least 1 hour, but 3 hours or more is ideal.
  • Garlic options: You can use 1 clove sliced or 3 whole cloves. If using whole cloves, discard them before tossing with the pasta.
  • Additional vegetables: Add finely diced zucchini or roasted red peppers into the sauce for extra texture and flavor.
  • Use reserved pasta water to adjust sauce thickness to your liking.
  • Leftovers can be refrigerated for up to 3 days and enjoyed cold or reheated.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pasta
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/easy-no-cook-tomato-sauce-with-linguine-recipe/