No-Cook Summer Pasta Sauce
Ingredients
- 4 tomatoes (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. salt
- 1/2 tsp. black pepper
- 1 lb. whole wheat or other whole grain pasta
Instructions
- 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.
GREAT ADDITIONS/SUBSTITUTIONS
- 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.
Video
Nutrition
Calories: 430kcal | Carbohydrates: 51g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 165mg | Potassium: 213mg | Fiber: 7g | Sugar: 4g | Vitamin A: 685IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 0.5mg