The Easiest No Cook Pasta Sauce

This recipe is a take on my sister Chris' recipe that she gave me years ago. The piece of paper that I wrote it on is well worn & dotted with many olive oil stains on it. I have made this sauce so many times especially when I don't want to heat up the kitchen too much. All you need to do is cook the pasta, which makes for a nearly "no cook" but hearty dinner during the summer.  Add a green salad, serve some crusty bread with olive oil & cheese and a bottle of Pinot Grigio and you have it covered.  I also like to bring this dish for a pot luck or barbeque too. Everyone loves it and is so surprised when I say the sauce is no cook!

The Perfect No Cook Pasta Sauce

1 28oz. can Italian style tomatoes with juice (I use San Marzano)

1 T. dried basil

3 T. fresh basil torn

2 cloves garlic minced

½ t. sugar

¾ t. salt

¼ t. black pepper

4T. olive oil (the best you have)

¼ t. red pepper flakes

4T. freshly grated parmesan or romano cheese

½ lb. cooked pasta (reserve about 2c. pasta water. I have used all different kinds from bowtie to angel hair)

A few things……….

This is a simple no cook pasta sauce that can be easily multiplied to fit the pasta proportions. The dried basil adds the flavor & the torn adds the color. The original recipe calls for ½t. red pepper flakes but if they are a hot batch it might be too spicy (never for me) for your liking so taste & re-adjust.

First, take the tomatoes and process or knife cut the way you like them either chopped, diced or minced. I like it a little chunkier.

No kidding, all you do is mix all the ingredients together (except for the pasta & water) and let it sit on your counter for a couple of hours to marinate.  Cook the pasta and toss all together, sprinkle with additional cheese & torn fresh basil. If you see that the pasta is absorbing the sauce too much then add the reserved pasta water a bit at a time until it is "sauced" the way you like it. Sprinkle with additional cheese if desired.

****I have also sautéed red onions just till they are limp and chopped Kalamata olives and sprinkled with feta for a Greek version!