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No-Cook Summer Pasta Sauce

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Course: Dinner, Lunch
Cook Time: 25 minutes
Servings: 6


  • 4 large ripe tomatoes
  • 4 cloves garlic (smashed and finely minced)
  • Several fresh basil leaves (stacked and finely sliced)
  • 1/2 cup olive oil
  • 1/3 cup red or white wine vinegar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. finely ground black pepper
  • 1 lb. whole wheat or other whole grain pasta


  • Remove core from tomatoes.
  • Dice and place tomatoes (including juice) in a large serving bowl.
  • Stir in minced garlic, basil strips, oil, vinegar, salt and pepper.
  • Cover with a lid or plastic wrap and set aside for at least an hour for the best flavor — no refrigeration necessary.
  • Cook pasta as directed. Once it is cooked and drained but still hot, add to tomato mixture. Toss well and serve immediately.


  • For fresh tomatoes, sub a 28-ounce can of petite diced tomatoes, drained. For fresh basil, try 1-2 teaspoons dried basil or Italian herb blend. For wine vinegar, sub apple cider vinegar. For pasta, try a different noodle shape, zucchini noodles or cauliflower rice.


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