This simple, healthy pasta dish makes the perfect summer meal when it’s just too hot to cook!
For a long time I dismissed pasta with no-cook tomato sauce as too plain — just boiled pasta and chopped tomatoes? It sounded underwhelming. This summer changed my mind. Our counter has been overflowing with farmstand tomatoes: golden cherries, beefsteaks, heirlooms and green zebras. I’ve been eating them like fruit, often sliced with a generous pinch of salt and enjoyed standing over the sink.
When the days hit the nineties and humidity sticks to everything, I’ve been avoiding the oven and heavy cooking. That pushed me to finally try a no-cook tomato sauce I had ignored for years. The result was a revelation: fresh, bright, and incredibly satisfying. It comes together in minutes and keeps the kitchen cool — ideal for hot-weather meals.
No-cook tomato sauce is forgiving and flexible. The simplest versions use tomatoes, garlic, olive oil, basil, salt, and pepper: chop, toss, and let the mixture marinate while the pasta cooks. I like to build more depth, so I add a few extra ingredients for brightness and savory balance. Most are pantry staples; if you don’t have one, leave it out. The spirit of this sauce is ease and flavor without fuss.
We served this pasta with an arugula and strawberry salad for a summery dinner that’s light but satisfying. I’m not great at estimating pasta quantities — I always add “just a bit more” and end up with leftovers — but unlike many dishes, this one is just as good cold. My partner loved the leftovers so much he insisted we save them for snacks.
Yes, this is another tomato-forward recipe on the blog this week — and there’s more to come. I’m unapologetically obsessed with peak-season tomatoes. If you have ripe, juicy tomatoes, this dish showcases them beautifully with minimal effort.
Whole Wheat Spaghetti with No Cook Tomato Sauce
Ingredients
-
1 1/4
pounds
ripe
best-quality summer tomatoes cut into bite-sized pieces -
1/4
cup
chopped kalamata olives -
1
large clove garlic
minced -
1/4
cup
extra virgin olive oil -
1
tablespoon
red wine vinegar -
1/4
teaspoon
anchovy paste
optional -
2
tablespoons
chopped fresh parsley - Kosher salt and freshly ground black pepper
-
1
pound
dried whole wheat spaghetti -
3/4
cup
freshly grated Parmesan cheese
plus more for serving -
1/2
cup
chopped fresh basil
Instructions
-
In a medium bowl, combine the tomatoes, olives, garlic, olive oil, red wine vinegar, anchovy paste if using, and parsley. Season with kosher salt and freshly ground black pepper. Let the sauce sit at room temperature for at least 15 minutes and up to an hour so the flavors meld.
-
Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water before draining. Return the drained pasta to the pot, add the tomato mixture and 3/4 cup of grated Parmesan, and toss to combine. If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce. Serve topped with extra Parmesan and chopped fresh basil.
