Spaghetti with No-Cook Heirloom Tomato Sauce

Name: Spaghetti with No-Cook Heirloom Tomato Sauce
Prep time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb. heirloom plum tomatoes (about 5); 1/4 c. extra virgin olive oil; Kosher salt and black pepper; 12 oz. whole wheat spaghetti; 2 cloves garlic, crushed; 3/4 tsp. crushed red pepper; 1/4 c. roasted almonds, coarsely chopped; 1/4 c. chopped fresh basil; 2 tbsp. chopped fresh parsley; 1 oz. ricotta salata, shaved with peeler (about 1/2 c.)

By The Good Housekeeping Test KitchenPublished: Aug 28, 2017

spaghetti with no cook heirloom tomato sauce summer dinner recipes

Pernille Loof

Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

30 mins

Jump to recipe

This pasta is perfect for the dog days of summer when it's too hot to stand over the stove and tomato season is at its peak.

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Ingredients

1 lb. heirloom plum tomatoes (about 5)
1/4 cup extra virgin olive oil
Kosher salt and black pepper
12 oz. whole wheat spaghetti
2 cloves garlic, crushed
3/4 tsp. crushed red pepper
1/4 cup roasted almonds, coarsely chopped
1/4 cup chopped fresh basil
2 Tbsp. chopped fresh parsley
1 oz. ricotta salata, shaved with peeler (about 1/2 c.)

Directions

1. Step 1Finely chop 4 tomatoes; transfer to large bowl with olive oil and 1/4 teaspoon salt.
2. Step 2Cook spaghetti as label directs. Reserve 1/4 cup cooking water; drain pasta.
3. Step 3Meanwhile, chop remaining tomato. Place in food processor along with garlic, red pepper, 3 tablespoons almonds and 1/2 teaspoon salt; puree until smooth. Stir into bowl with tomatoes.
4. Step 4Add cooked spaghetti, basil and parsley; toss, adding some reserved pasta water if needed. Divide pasta among serving bowls. Top with cheese and remaining almonds.