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Recipe details

Pasta With Fresh Tomato Sauce

EN RU

Spaghetti tossed with a no-cook sauce of ripe fresh tomatoes, garlic, basil, olive oil, and red pepper, finished with Parmesan.

≈ 138 kcal/100 g · ≈ 552 kcal/serving

30 minEasyItalian

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

spaghetti85 g
ripe fresh tomatoes280 g
garlic1 pcs
fresh basil leaves10 g
extra-virgin olive oil15 ml
crushed red pepper flakes0.5 g
kosher salt3 g
finely grated Parmesan15 g

Cookware and utensils

large pot
colander
large bowl
chef's knife
cutting board
fine grater
tongs

Directions

01
Cut the tomatoes into small pieces.
Products
ripe fresh tomatoes — 280 g
Action
cut
Time
5 min
Temperature
no heat
02
Grate the garlic into the tomatoes.
Products
garlic — 1 pcs; ripe fresh tomatoes — 280 g
Action
grate
Time
1 min
Temperature
no heat
03
Tear the basil leaves into the tomato mixture.
Products
fresh basil leaves — 10 g; ripe fresh tomatoes — 280 g
Action
tear
Time
1 min
Temperature
no heat
04
Stir the olive oil and red pepper flakes into the tomato mixture.
Products
extra-virgin olive oil — 15 ml; crushed red pepper flakes — 0.5 g; ripe fresh tomatoes — 280 g
Action
stir
Time
1 min
Temperature
no heat
05
Boil salted water in a large pot.
Products
kosher salt — 3 g
Action
boil
Time
10 min
Temperature
100°C (212°F)
06
Cook the spaghetti in the boiling water until al dente.
Products
spaghetti — 85 g
Action
cook
Time
9 min
Temperature
100°C (212°F)
07
Drain the spaghetti.
Products
spaghetti — 85 g
Action
drain
Time
1 min
Temperature
no heat
08
Toss the hot spaghetti with the fresh tomato sauce.
Products
spaghetti — 85 g; ripe fresh tomatoes — 280 g
Action
toss
Time
2 min
Temperature
no heat
09
Top the pasta with Parmesan.
Products
finely grated Parmesan — 15 g
Action
top
Time
1 min
Temperature
no heat

Recipe sources

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Pasta With Fresh Tomato Sauce↗

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