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Pasta with Garlicky Raw Tomato Sauce

Scott Phillips

Servings: 4

Got tomatoes? Then this is the pasta to make. An added bonus: The sauce is “no cook.”


  • Kosher salt
  • 2 lb. ripe tomatoes, any color, cut into medium dice
  • 1/3 cup thinly sliced fresh basil
  • 2 Tbs. extra-virgin olive oil; more for serving
  • 1 large clove garlic, mashed to a paste with a pinch of salt
  • 12 oz. short dried pasta, such as chioccioli (shown above), gemelli, or shells
  • 1 oz. Parmigiano-Reggiano, coarsely grated (1/2 cup)

Nutritional Information

  • Calories (kcal) : 460
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 5
  • Sodium (mg): 1250
  • Carbohydrates (g): 72
  • Fiber (g): 6
  • Protein (g): 17


  • Bring a large pot of well-salted water to a boil.
  • Toss the tomatoes in a medium bowl with 1 Tbs. salt. Add the basil, oil, garlic, and a couple of grinds of pepper and gently toss. Set aside in a warm place.
  • Boil the pasta according to package directions until al dente. Drain and return to the pot. Gently stir the tomatoes, add half to the pasta, and toss. Divide the pasta among 4 wide bowls and top with the rest of the tomatoes, a drizzle of oil, and the cheese.


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Reviews (3 reviews)

  • romanion | 11/24/2015

    excellent recipe,elegant,n seems very easy to make

  • user-2968781 | 07/07/2015

    Had the makings of fresh wonderful pasta dish but 1TBS of salt was way too much. It ruined some lovely summer tomatoes. We will try again with a teaspoon of salt or adjust to taste.

  • ilanaspencer | 07/08/2014

    Very high payoff in terms of flavor and satisfaction for the minimal labor and cooking involved! It helped we used extremely high quality basil and organic, juicy tomatoes that really shone in the recipe. We also used pecorino romano because it was what we had on hand. Very satisfying and light!

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