No-Cook Tomato Sauce with Pasta
Updated Oct 20, 2022, Published May 01, 2016
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This No-Cook Tomato Sauce with Pasta recipe will help put something fabulous on the table with very little hands-on time involved. Why not let your oven or refrigerator do the work for you?
No-Cook Tomato Sauce with Pasta
Ingredients
- 20 basil leaves, plus more for serving
- 4 pints grape or cherry tomatoes, cut in half
- 1 large zucchini, chopped (about 2 cups)
- 2 medium yellow bell peppers, seeded and chopped
- 6 garlic cloves, minced
- ½ cup Parmesan cheese or dairy-free substitute
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- ½ cup extra-virgin olive oil
- 1 pound gluten-free fettuccine or linguini
Instructions
- Stack 20 basil leaves on top of one another, roll tightly (like a cigar), and slice thinly. Place the basil in a large mixing bowl with the tomatoes, zucchini, bell pepper, garlic, cheese, salt, black pepper, and red pepper flakes. Add the olive oil and stir well. Cover with plastic wrap and let sit at room temperature for at least 1 hour or up to 4 hours. You can also let it sit in the refrigerator for up to 12 hours. Let sit at room temperature while preparing the pasta.
- Cook the pasta according to the package directions. Drain and add to the sauce. Toss to coat.
- Serve garnished with additional basil, if desired.
Nutrition
Calories: 810kcalCarbohydrates: 117gProtein: 18gFat: 32gSaturated Fat: 5gCholesterol: 8mgSodium: 844mgPotassium: 1315mgFiber: 4gSugar: 13gVitamin A: 2810IUVitamin C: 227.6mgCalcium: 226mgIron: 4.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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