No Cook Pasta Sauce With Fresh Tomatoes
This easy no-cook tomato sauce whips up quickly in a blender. It's perfect for a hot summer night.
Servings: 4
Calories: 617kcal
Equipment
- 1 blender
Ingredients
- 1 lb torchiette, campanelle, or other tubular or spiral pasta
- 2 large ripe tomatoes, roughly chopped
- ¼ cup oil-packed sun dried tomatoes, drained
- 3 tablespoons tomato paste
- ¼ cup fresh basil leaves, tightly packed
- 1 clove garlic, peeled
- ⅓ cup extra virgin olive oil
- Kosher salt, to taste
- Ground black pepper, to taste
- Grated parmesan cheese or fresh ricotta, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions.
- Meanwhile, add the fresh tomatoes, sun dried tomatoes, tomato paste, basil, garlic, olive oil, and a liberal sprinkle of salt and pepper to a blender. Cover & blend for 1 minute, or until smooth. If sauce is too thick, add more olive oil to thin. Taste, and season with additional salt and pepper if necessary.
- When pasta is done cooking, drain, return to pot, and toss with pasta sauce. Serve immediately, with your choice of cheese on top.
Nutrition
Calories: 617kcal | Carbohydrates: 91g | Protein: 16g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 124mg | Potassium: 636mg | Fiber: 5g | Sugar: 6g | Vitamin A: 863IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 2mg