KITCHEN SCOOP: No Cook Pasta Sauce

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Submitted: Mon, 07/08/2013 - 10:01pm
Updated: Tue, 07/09/2013 - 12:30pm

No Cook Pasta Sauce

Start to Finish: 20 minutes

Serves: 4

8 ounces short pasta such as ziti
2 cups fresh ripe tomatoes, chopped
3 cloves garlic, finely chopped
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves tightly packed and cut into thin strips
4 ounces fresh mozzarella, chopped into bite-size pieces
Fresh Parmesan cheese, shredded to taste
Salt and ground black pepper, to taste

1. Cook pasta according to package directions, drain well and set aside.

2. Meanwhile, mix your tomatoes with juices, garlic, olive oil, basil leaves and mozzarella cheees in a large bowl. Stir well. Set aside to marinate.

3. When pasta is done, add it to the bowl with the marinating cheese and toss to mix well. Season with salt and pepper. Shred the Parmesan cheese directly over the bowl. Toss and serve while hot.

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  • alicia says:

    Hi Martin,
    This is actually a sauce, even though a very light one. With the olive oil and juices from the tomatoes, a rustic sauce is formed. Granted it’s not a marinara sauce, but it is considered a sauce none-the-less. Call it what you want, though, it is wonderful and I hope you try it!

  • OldGeezer says:

    Not sure why you would call this no cook pasta sauce. It is just a jumble of cut up vegetables/fruit/cheese. Sorry but I don’t see this an anything but a slightly different pasta salad. Warm maybe but just a salad.

    Martin Smith, Florida

  • Guest2020 says:

    My guess is that they consider it a sauce because of the 1/4 cup of olive oil. I’m no chef, but that is my opinion.

  • alicia says:

    The oil is a major component of “sauce” but its also the juices from the tomatoes. It’s considered a rustic sauce and can be served warm or at room temperature! Thanks for commenting!

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