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No Cook Pasta Sauce
Summer is made for this No Cook Pasta Sauce served over a bed of spaghetti
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Calories 452.99 kcal
Ingredients
- 1 lb. spaghetti or fusilli, angel hair, shells, etc.
- 2 pints cherry tomatoes - about 4 cups, cut in half about 4 cups, cut in half
- 8 scallions white and pale green parts only, coarsely chopped
- 4 cloves garlic, chopped, or 2 tsp. minced garlic chopped, or 2 tsp. minced garlic
- 2 oz. fresh-grated Parmesan cheese
- about 16 fresh basil leaves more if you like fresh basil
- 3 oz. extra-virgin olive oil
- Pinch of salt
- Pinch of freshly-ground black pepper
- 8 oz. cubed mozzarella cheese, small cubes
Instructions
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Prepare the pasta according to manufacturer's directions, being careful not to overcook. When pasta is done boiling, reserve some of the water for possible use in sauce.
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While the pasta is boiling, combine the cherry tomatoes, scallions, garlic, parmesan, basil, and olive oil in a food processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper. This can also be done in a blender, but it's even more difficult to make sure the sauce doesn't puree in a blender. We want the sauce to be a bit chunky!
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When pasta is cooked, drain the pasta, put back in pan, and toss with the tomato mixture, adding the cheese cubes. (Add a bit of the water the pasta boiled in if the sauce seems a bit dry.) Serve immediately.
Nutrition Facts
No Cook Pasta Sauce
Amount Per Serving
Calories 452.99
Calories from Fat 164
% Daily Value*
Fat 18.23g28%
Saturated Fat 3.83g24%
Cholesterol 8.32mg3%
Sodium 169.56mg7%
Potassium 576.42mg16%
Carbohydrates 45g15%
Fiber 3.98g17%
Sugar 6.42g7%
Protein 15.41g31%
Vitamin A 1012.54IU20%
Vitamin C 39.59mg48%
Calcium 153.16mg15%
Iron 2.49mg14%
* Percent Daily Values are based on a 2000 calorie diet.