Missing Italy? This pasta with no-cook tomato sauce recipe is all you’ll ever need!
No canned tomatoes. No tomato paste. No aged-processed cheese. Just a bag full of vibrant, juicy, and flavorful garden-fresh tomatoes turned into a mouth-watering sauce.
And, guess what? You don’t need to cook this sauce! All you need is a high-powered blender and you’ll have the richest, tangy tomato sauce in no time.
Serve it up with some garden-fresh salad along with a nice herbed garlic bread and you’ve got a complete Italian meal in front of you that’s not only flavorful but also nutritious!
And speaking of nutrition, this recipe can provide you 20 grams of protein and 5 grams of fiber, along with a considerable amount of vitamin A and C, calcium, and potassium. Tomatoes are known for giving lycopene, an antioxidant that helps in reducing the risk of heart disease and cancer. Pair that with those vitamins and minerals listed above and you’ve got a nutrient powerhouse waiting for you to dig in!
So, go ahead and try this recipe now!
Pasta with No-Cook Tomato Sauce
- 1 lb torchietto or other tubular/ spiral pasta some of my favorite gluten-free pasta options are: Jovial Fusilli, Tolerant Red Lentil Rotini. and Andean Dream Quinoa Fusilli.
- 4 cups fresh tomatoes
- 1/4 cup fresh basil leaves tightly packed
- 5 cloves garlic peeled
- 2 tbsp extra-virgin olive oil
- Kosher salt & black pepper to taste freshly ground
- ½ cup low-fat cottage cheese
- Bring a large pot of salted water to a boil. Cook pasta according to package directions.
- Meanwhile, add fresh tomatoes, basil, garlic, olive oil, and a pinch or two of salt and pepper to a blender or food processor. Cover & blend for 30 seconds or until smooth. If the sauce is too thick, add a little bit of olive oil to thin out. Season with additional salt and pepper if necessary.
- When the pasta is al dente, strain and return it to the pot. Pour the pasta sauce over and carefully mix just until they’re well blended.
- Transfer to serving plates. Then, top with a spoonful of low-fat cottage cheese and 1-3 leaves of basil in each plate.
- Serve and enjoy!
- For a more flavorful and hearty dish, cook the pasta in a low-fat and unsalted vegetable or chicken broth. Or, use ⅓ cup of this broth to thin out the sauce.
- For a Keto-friendly version, replace the low-fat cottage cheese with ricotta cheese.
- For the vegan version, replace the low-fat cottage cheese with silken tofu.
Love this recipe? Share with us your thoughts in the comments section down below! We look forward to hearing from you!