Pasta With No-Cook Tomato Sauce

Name: Pasta With No-Cook Tomato Sauce
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 12 oz. linguine; 1/4 c. olive oil; 1 clove garlic, finely grated; Kosher salt and pepper; 1/2 c. pitted Castelvetrano olives, smashed and roughly chopped; 1 tbsp. capers, drained and roughly chopped; 1 c. grape tomatoes, halved (or sliced into thirds if large); 2 large beefsteak tomatoes (about 1 1/2 lbs total), stems removed; 1/4 c. grated Parmesan cheese, plus more for sprinkling; 1/4 c. flat-leaf parsley, finely chopped

Ideal for tomato season.

By Kate MerkerPublished: Jan 20, 2022

Be the first to review!

Jump to recipe

mike garten

Yields:

4 serving(s)

Active Time:

20 mins

Total Time:

20 mins

Cal/Serv:

500

When tomatoes are in peak season, there's no need to cook them for max flavor. Choose firm, smooth, brightly colored tomatoes without blemishes or bruises and store at room temp.

Advertisement - Continue Reading Below

Ingredients

12 oz. linguine
1/4 cup olive oil
1 clove garlic, finely grated
Kosher salt and pepper
1/2 cup pitted Castelvetrano olives, smashed and roughly chopped
1 Tbsp. capers, drained and roughly chopped
1 cup grape tomatoes, halved (or sliced into thirds if large)
2 large beefsteak tomatoes (about 1 1/2 lbs total), stems removed
1/4 cup grated Parmesan cheese, plus more for sprinkling
1/4 cup flat-leaf parsley, finely chopped

Directions

1. Step 1Cook pasta per package directions, reserving 1/2 cup pasta cooking water before draining.
2. Step 2In a large bowl, combine oil, garlic and 1/2 teaspoon each salt and pepper. Add olives, capers and grape tomatoes and toss to combine.
3. Step 3Cut 1/4 inch off top of each beefsteak tomato and discard. Finely grate cut sides of tomatoes into the bowl until skin is reached; discard skin.
4. Step 4Add pasta to tomato mixture, sprinkle with Parmesan and toss to coat, adding some reserved pasta water as necessary to make a creamy sauce. Toss with parsley and sprinkle with Parmesan if desired.