Pasta sauces from the grocery store aisle are often high in sodium and filled with additives such as sugar and preservatives. But making your own pasta sauce doesn’t have to be so laborious! This no-cook tomato sauce is an easy way to create a flavorful sauce to top off your favorite noodle, without dirtying pans and blenders. Your child will love to see all of the ingredients sitting beautifully in a clear jar while waiting for their flavors to meld. This is a great summer recipe to make with fresh, juicy tomatoes from the farmer’s market, especially if you can get a hold of colorful varieties! Red Rabbit recommends pairing with whole wheat pasta for the healthiest, fiber-packed meal.
Whole Wheat Pasta with No-Cook Tomato Sauce
Yields 6 servings
- 3 pounds plum, heirloom, or grape tomatoes, diced into ½ inch pieces
- 2 garlic cloves, ﬁnely minced
- ½ cup extra virgin olive oil
- 1 cup fresh basil, stems removed and ﬁnely slivered
- Optional: ½ red onion, ﬁnely diced
- 2 teaspoons kosher or sea salt + pinch for pasta water
- Pinch ground black pepper
- 1 pound whole wheat pasta
- ¾ cup freshly grated Parmesan
- Place the diced tomatoes with their juices into the jar.* Add to the jar the garlic, half (¼ cup) of the olive oil, half (½ cup) of the basil, the onion, salt and pepper. Stir gently to combine, then cover the jar.
- Allow jar contents to sit while the pasta is prepared.
- Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 12 minutes. Drain and transfer to a large bowl.
- Toss the pasta with the tomato mixture from the jar, ½ cup of the cheese, and the remaining ¼ cup of olive oil. Add more salt or pepper to taste.
- Serve with a sprinkle of the remaining cheese and basil on top.
*A large mixing bowl covered with cling wrap can be used instead of a jar.