Description
This Summer Spaghetti with Fresh Tomato Sauce recipe is a simple, vibrant pasta dish bursting with garden-fresh tomatoes, garlic, and basil. Perfect for hot days, this no-cook sauce clings to warm noodles for a fresh and flavorful summer meal. Great for vegetarians, it’s quick, healthy, and deeply satisfying.
Ingredients
1 lb (450g) spaghetti
2 lbs (900g) ripe tomatoes, chopped
3 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves, torn
Salt and freshly ground black pepper, to taste
Optional: Grated Parmesan cheese for serving
Instructions
In a large bowl, combine chopped tomatoes, garlic, olive oil, basil, salt, and pepper.
Let the tomato mixture sit at room temperature for 30–60 minutes to allow flavors to meld.
Cook spaghetti in salted boiling water until al dente. Drain.
Immediately toss the hot spaghetti with the fresh tomato sauce.
Serve warm or at room temperature, topped with grated Parmesan if desired.
Notes
Use the ripest, juiciest tomatoes available for the best flavor.
Heirloom tomatoes or cherry tomatoes also work well.
Letting the tomato mixture marinate is key for flavor development.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: no cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 210 mg